Gildas are a typical Basque tapa, very easy to make and perfect for sharing at parties or gatherings.
With simple ingredients like olives, anchovies, pickled anchovies, and piparras, this recipe combines salty, spicy, and fresh flavors in a delicious bite.
Originating from Donostia in the 1940s, its name refers to Rita Hayworth and her salty, green, and spicy character.
You can prepare them in minutes, using quality ingredients such as Santoña anchovies, to achieve a delicious and authentic result.
Gildas from the Basque Country
Ingredients
Pickled piparras
1 can of Anchovies
1 can of Vinegar-marinated anchovies
Pitted olives
Extra virgin olive oil
Preparation
Step 1 : Start by placing a pitted olive on a long skewer.
Step 2 : On top of it, place a vinegar-marinated anchovy.
Step 3 : Next, add a sliced piparra, followed by a high-quality anchovy.
Step 4 : To finish, add another pitted olive, closing the gildas.
Step 5 : Repeat this process until filling all skewers with the desired amount.
Step 6 : Before serving, drizzle each gildas with a good amount of extra virgin olive oil to enhance their flavor.
Step 7 : Then, arrange them nicely on a tray, perfect for sharing at parties or informal gatherings.
Step 8 : You can vary the ingredients by offering different versions according to tastes, always maintaining the simplicity that characterizes this delicious recipe.
Step 9 : It is recommended to enjoy these gildas as a classic appetizer, easy to prepare and full of flavor.
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