5 Ingredients or Fewer

Garlicky Gilda Pintxo

Name: Garlicky Gilda Pintxo
Yield: Makes 12
Cuisine: Spanish
Ingredients: 12 Anchovy Filets (I only use anchovies from Santoña, Spain); 12 Giant Garlic Stuffed Olives; 12 Guindilla Peppers in vinegar; 12 toothpicks or skewers

by: Paul Vitale

February 18, 2014

0 0 Ratings

Makes 12

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Author Notes

The Gilda is traditionally the first pintxo that you eat when you go out for an afternoon of vermouth and small bites in the Basque Country -- you need to eat the whole thing in one bite! I love to use garlic or even blue cheese stuffed olives for a little bit of a twist. This simple bite never fails to impress anyone I serve it to! —Paul Vitale

What You'll Need

Ingredients

12 Anchovy Filets (I only use anchovies from Santoña, Spain)
12 Giant Garlic Stuffed Olives
12 Guindilla Peppers in vinegar
12 toothpicks or skewers

Directions

Bend a guindilla pepper in half and skewer it onto one of your toothpicks.
Next, fold and anchovy filet in half and place it on the same toothpick.
Cap off the toothpick with a garlic-stuffed olive.
Repeat with the remaining 11 toothpicks and remaining ingredients.

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