Anchovy, olive and chile sticks
Gilda means lollipop, and the classic Gilda is a simple assembly of a
guindilla (Spanish chile pepper), an anchovy and an olive. The combination of
good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a
freshly pitted olive produce a sophisticaded mélange.
- 3 1/2 oz
marinated anchovies in olive oil
- 10 oz
guindilla chillies, cut into 3/4-inch pieces
- 8 oz
pitted green olives
Curl up each anchovy and thread it onto a cocktail stick, along with two or
three guindilla chillies and an olive. Stack the gilda onto a plate and serve
Etxaniz - Txacoli (Chacolí) 2004: The Basque Country's fresh, white wine,
called txakoli on home ground and chacolí elsewhere in Spain , is produced in
the Region's three provinces. The DO, which encompasses the growing area in the
province of Guipuzcoa (Gipuzkoa), is called Getariako Txakolina in Basque.
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