The Gilda
The original Basque pintxo
Invented in a San Sebastián bar in 1946 and named after Rita Hayworth's film character — salty, spicy, a little bit green. Three things on a single toothpick: Cantabrian anchovy, manzanilla olive, guindilla pepper. One bite, standing up, with Txakoli. The anchovy is the whole dish. You can skip the whole preparation and just get our delicious Gildas from Ibericoclub.
Ingredients
- Yurrita Premium Anchovy fillets from the Cantabrian Sea, Spain. 3.5 oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Gourmet Manzanilla Olives Stuffed with Anchovies. 12.35 oz
- Premium Anchovy "Gilda" with Extra Virgin Olive Oil | 5 Skewers
Preparation
- Thread a manzanilla olive stuffed with anchovy onto a long toothpick.
- Add a guindilla pepper (pickled green pepper — available at any Spanish grocery or online).
- Finish with a premium anchovy fillet from the Cantabrian Sea, draped over the top.
- Arrange on a plate. Drizzle the anchovy oil from the tin over the skewers. Serve cold.
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