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Gildas — Basque Anchovy, Olive, and Pepper Skewers
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Source: https://recipheon.com/en/recipes/snacks/gildas-basque-anchovy-olive-and-pepper-skewers
About this recipe
Gildas are Basque skewers that pair salty anchovies with green olives and mildly spicy pickled peppers. These small bites belong to the pintxos associated with San Sebastián. Their flavor comes from the contrast between the meaty olive, delicate anchovy fillet, and crisp vinegar-pickled piparra pepper. Choose small green piparra peppers and ready-to-eat salted anchovy fillets packed in oil. Once drained, the ingredients should not drip with pickling liquid; fold each fillet loosely so it keeps its shape as you thread it onto the skewer. A little olive oil added just before serving mellows the pepper’s vinegary sharpness. These quantities make 12 skewers, or four small portions of three each, in about 15 minutes with no cooking.
Ingredients
Servings: 4
Gildas skewers
24 small green olives in brine, without pits and without filling, about 100 g drained; the brine is not used
12 salted and aged anchovy fillets, ready to eat, packed in oil, about 50 g drained; the packing oil is not used
12 small green vinegar-pickled piparra peppers, about 5–7 cm long, about 70 g after draining and removing the stems; the pickling liquid is not used
10 ml extra-virgin olive oil, about 2 teaspoons, for drizzling over the assembled skewers
Steps
Lift 24 olives and 12 piparra peppers out of their packing liquids, and 12 ready-to-eat anchovy fillets out of their oil. Drain in a sieve; lift the delicate fillets out individually with a fork so they do not tear. Discard the drained packing liquids and oil; you will finish the skewers with the measured amount of fresh olive oil.
Cut off each piparra’s stem along with the tough calyx at its base, leaving the edible part of the pepper whole, with its seeds and pointed tip intact. Set out 12 cocktail skewers about 10 cm long and a serving plate. The peppers should be small and flexible enough to fold gently in half.
Thread each skewer in this order: one olive, one piparra folded in half, one anchovy fillet loosely folded in half, and a second olive. Pierce both folded halves of the pepper and fillet near their ends, leaving the folds visible beside the skewer. Slide the ingredients together without squeezing hard so you do not tear the fillet. Repeat with the remaining ingredients and arrange the 12 skewers on the plate.
Drizzle the skewers evenly with 10 ml of extra-virgin olive oil, directing a thin stream over the ingredients. Serve immediately, allowing three skewers per person as a small appetizer.
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