A classic pintxo recipe, perhaps the first pintxo with a name of its own.
To describe it we say its green, salty and a little bit picant. All of these words are euphamisms used to describe sensuality in Spanish and, the sexiest woman during the 1940's when this pintxo was invented was Rita Hayworth, starring in the film Gilda -hence the inspiration for the name.-
This pintxo is the taste of the Basque coast on a stick.
- 4 olives
- 12 guindilla peppers
- 4 good salt-cured anchovies
- Maldon salt
- Extra-virgin olive oil
- 4 long toothpicks
1. Line up the peppers and cut off the stems. Put three peppers on each toothpick, followed by one end of the anchovy.
2. Deftly slide the three peppers and lone anchovy to the other end of the skewer, and wrap the anchovy around the peppers, bundling them all up.
3. Bring everything back to its rightful and pointy end, and poke the pick through the last remaining bit of anchovy.
4. Add the olive to the end, drizzle it generously with good olive oil, and crush a pinch of flaky sea salt over the top.
5. With one bold move, eat the gilda pintxo in a single bite, followed by a sip of txakoli wine :)