Gildas are a classic and simple Basque pincho that combines olives, chilli peppers, anchovies in vinegar and anchovies. Here is an easy recipe to prepare them:
Ingredients:
- 1 jar of green olives (pitted)
- 1 jar of pickled chilli peppers (also known as "piparras" or Basque chilli peppers)
- 1 tin of anchovies in oil and some anchovies in vinegar,
- Toothpicks or mini skewer sticks (about 10 cm)
Instructions:
- Prepare the ingredients:
- Drain the olives, chillies, anchovies and anchovies to remove excess liquid.
- If the chillies are very long, cut them into more manageable pieces, about 4-5 cm long.
- Assemble the gildas:
- Take a toothpick (if possible, a small skewer stick is best) and thread an olive on it first.
- Then skewer a chilli pepper folded in half or in thirds, depending on its length, and a pickled anchovy in the same way.
- Finally, add an anchovy folded on itself and complete with another olive.
- If you prefer them spicier, you can put another piece of chilli before the last olive.
- Repeat:
- Repeat the process until you have used all the ingredients.
- Submit:
- Place the gildas on a plate or tray and serve at room temperature.
Advice:
- You can add a drizzle of extra virgin olive oil on top of the gildas before serving for an extra touch of flavour.
- Be sure to use good quality ingredients, as the simplicity of this skewer brings out the flavour of each component.
Enjoy your gildas as an appetizer or tapa with a glass of wine or a cold beer!
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