Kumquat Gildas
Thomas J. Story
Legend has it that the Gilda—the spicy, salty, classic Basque bar snack, or pintxo—was named after the Rita Hayworth character in the eponymous film. This version, served at L.A.’s Bar Etoile, incorporates tangy-sweet kumquats, adding another zippy layer of flavor to this superlative nibble.
This recipe, and others like it, can be found in the article “These Recipes Are the Epitome of California Comfort Cooking—and They’re from L.A.’s Best New Wine Bar.“
How to Make It
1
For each skewer, start by threading one end of an anchovy onto the skewer.
2
Next, add an olive, then wrap the remaining anchovy around the olive and skewer the other end.
3
Follow by skewering a guindilla pepper, then finish with a kumquat half.
4
Repeat with the remaining ingredients to make 12 Gildas.
Ingredients
12 martini skewers
12 anchovies
12 pitted Castelvetrano olives
12 guindilla peppers
6 kumquats, halved and seeds removed
Directions
1
For each skewer, start by threading one end of an anchovy onto the skewer.
2
Next, add an olive, then wrap the remaining anchovy around the olive and skewer the other end.
3
Follow by skewering a guindilla pepper, then finish with a kumquat half.
4
Repeat with the remaining ingredients to make 12 Gildas.
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