Photo: Thomas J. Story

YieldsMakes 16 (serving size: 1 skewer)Total Time20 mins
AuthorRyan Pollnow

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.

How to Make It

Step 1
1

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.

Step 2
2

*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.

Ingredients

 32 Manzanilla olives, pitted*
 16 oil-packed anchovies, preferably Spanish, such as Ortíz
 32 pickled guindilla peppers or Italian peperoncino*, stems trimmed

Directions

Step 1
1

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.

Step 2
2

*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.

Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)