Classic gilda
5
Easy
15 minutes
"This is a traditional snack from the Basque country of Spain, San Sebastian in particular, which is famous for pintxos (small dishes, both hot and cold, prepared and sold all day in bars). It’s a mixture of guindillas (small, pickled peppers from Donastia – the local name for San Sebastian), anchovies in oil and Manzanilla olives, skewered and served with their juices as a light dressing. It was one of the first pintxos invented, dating back to the early 1940s and was named after the actress Rita Hayworth who played the title role in the film Gilda. It was first served at the Casa Valles restaurant and is now found in most of the bars across the region." – Scott Parker
Ingredients
Method
- 10 pitted Manzanilla olives , plus 2 T brine
- 10 anchovies in oil, plus 2 T of the oil
- 10 Woolworths El Navarrico Guindilla peppers, plus 2 T of the vinegar
- 70 g Woolworths Serrano ham
- sea salt, a pinch
Method
Ingredients
1 Place an olive at the base of a small skewer, then thread on an anchovy, pepper and a slice of the ham. Repeat until all the ingredients have been used.
2 To make the dressing, mix the olive brine, anchovy oil and pepper vinegar. Pour over the skewers.
3 Serve with vermouth, crisp white wine, beer or, my favourite, a negroni.
Cook’s note: You can make these in advance and store in the fridge. Bring to room temperature before serving. Use different olives, or add roasted peppers or other pickled fish.
Photographs: Jan Ras
Videography: Romy Wilson
Production: Amy Ebedes-Murray
Food assistant: Bianca Jones
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