This is a pintxo that is part of the Basque identity. It’s also delicious, it’s made in the blink of an eye, and it doesn’t take much cooking skills to master it. If that wasn’t good enough, it’s also a great option if you happen to be on a diet.

The “Gilda” is a typical Basque pintxo first created over 60 years ago in the Casa Vallés bar, an old wine bar on Reyes Católicos Street in San Sebastián.

The pintxo was named after Rita Hayworth’s character in the film “Gilda”. The reason for this was that the pintxo was “verde, Salado y Picante” (green, salty and spicy), which would be translated as “small perverse, funny and spicy” given the secondary meaning of some of these words. Pretty much like the character Rita Hayworth plays in this movie.

Today, and in recent decades, the Gilda is the queen of what the Spaniards call “banderillas”, a kind of hors d’oeuvre of cucumbers and olives skewered on a cocktail skewer. Of course, since it’s such a simple recipe, the quality of the ingredients makes a big difference here. So if you decide to do this, make sure you use the right ingredients!

Four reasons to prepare a Gilda

It’s a nice bite-sized snack that will make you look great in front of your guests.
You need about a minute to prepare a Gilda.
It’s a super healthy, low-calorie snack.
It’s delicious.

Gilda
Servings: 4
Preparation time: 10 minutes

INGREDIENTS

8 units Guindilla-Chilies
4 units pickles – Small
4 units of green pitted olives – if possible variety Manzanilla
4 anchovy fillets – Marinated in extra virgin olive oil
Extra virgin olive oil

METHOD

1. Drain the olives and guindillas. Cut the Guindillafond into small pieces. If they are too long, you can cut them in two.
2. Start by skewering the cucumber.
3. Continue to thread only one end of the anchovy fillet.
4. Spale two pieces of guindilla.
5. Thread the anchovy again so that it encloses the Guindilla pieces.
6. Close the cocktail skewer with the olive.
7. Dress with plenty of olive oil and serve.

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