La Gilda
The most famous pintxo from San Sebastian. It was created in the '40s in a pintxo bar there. Its creator said it was just as "salty, green, and slightly spicy" as Rita Hayworth when she danced in the film Gilda. It's eaten in a single bite. In San Sebastian, a Gilda had between 3 and 5 hot peppers and it was a real challenge to eat it in one go. And if they added a piece of tuna and a slice of onion too - forming an Indurain (named after the famous Spanish cyclist) - then you'd see the oil gushing from the corners of your mouth. Not attractive at all, but delicious.
Every element must be quality: Manzanilla olives are meaty with an almond aroma, the peppers are only slightly spicy and slightly tart, the anchovy fillet is of the best quality. All are locally produced in Spain. The packages you see in the small photos are the products I brought from there. The right wine is a very young one with high acidity like Txakoli from Getaria or Vinho Verde from Portugal.
Ingredients
1 Manzanilla green olive
1-3 marinated guindilla de Ibarra peppers
1 Cantabrian anchovy fillet
extra virgin olive oil
Serving: 1
How to prepare la gilda
- I cut the peppers in half, slightly on the diagonal.
- On each toothpick, I threaded as follows: the end of an anchovy fillet, inserted the two pepper pieces, then pierced the anchovy again, inserted the olive, and finished with the anchovy fillet.
- Place the Gildas on a platter and drizzle generously with quality olive oil.
- Serve with a piece of baguette and a glass of wine.
La Gilda
Manzanilla olives
Cantabrian anchovies
Marinated guindilla peppers
