Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)

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.

32 Manzanilla olives, pitted*

16 oil-packed anchovies, preferably Spanish, such as Ortíz

32 pickled guindilla peppers or Italian peperoncino*, stems trimmed

Step 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

*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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 30Calories from Fat 50

% Daily Value *
Total Fat 1.7g3%

Saturated Fat 0g
Cholesterol 3.4mg2%
Sodium 483mg21%
Total Carbohydrate 1.7g1%

Dietary Fiber 0.0g0%
Protein 1.6g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Pepper, Olive, and Anchovy Skewers (Pintxos Gilda)