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
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Ingredients
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12
Anchovy Filets (I only use anchovies from Santoña, Spain)
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12
Giant Garlic Stuffed Olives
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12
Guindilla Peppers in vinegar
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12
toothpicks or skewers
Directions
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Bend a guindilla pepper in half and skewer it onto one of your toothpicks.
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Next, fold and anchovy filet in half and place it on the same toothpick.
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Cap off the toothpick with a garlic-stuffed olive.
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Repeat with the remaining 11 toothpicks and remaining ingredients.
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