Pintxo means "spike" in the Basque language and refers to a wide variety of little snacks from that region. The Gilda gets its name--and its flavor inspiration--from the Rita Hayworth movie, in which the Spanish-descended actress plays a bold and saucy femme fatale. This recipe, from chef Ryan Pollnow of Aatxe ("Ah-chay") restaurant in San Francisco, requires sixteen 4-inch wooden skewers.

Ryan Pollnow
This Story Originally Appeared On sunset.com

Gallery

Credit: Thomas J. Story

Recipe Summary

total:
20 mins
Yield:
Makes 16 (serving size: 1 skewer)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Making one skewer at a time, slide an olive to about 1 inch from tip of skewer. Slide on 1 end of an anchovy fillet, then a pepper followed by another olive. Slide other end of anchovy over olive. Slide a second pepper over the anchovy to finish the skewer.

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  • *Since it's difficult to find plain Manzanilla olives without pimento stuffing, you can use the pimento-stuffed type and push out the filling with a toothpick if you like. Find spicy-sweet guindilla peppers at latienda.com and amazon.com. If you use peperoncino, rinse them first if you find them too sour.

Source

Aaxte, San Francisco

Nutrition Facts

30 calories; calories from fat 50%; protein 1.6g; fat 1.7g; carbohydrates 1.7g; sodium 483mg; cholesterol 3.4mg.
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