Great for Chilled Reds, Crispy Whites & Friends
Legend has it that the original pintxo – a combination of a pickled pepper, oil-cured anchovy, and Manzanilla olive – was invented at a bar in San Sebastián in northeastern Spain. A regular bar patron and wine salesman wanted to come up with a name for the one-bite trio he claimed made his wine taste even better. Enamored of the film star Rita Hayworth, who was the star and namesake of the movie “Gilda” — a wildly popular movie in Spain at the time – he named his creation the Gilda. He said that like the character, this pintxo was salty, green, and spicy.
Servings: 6 eachPrep Time: 10 minTotal Time: 10 min
• 6ea Guindilla Peppers• 6ea Gordal Olives• 6ea Boquerones• 6ea 4in Bamboo Skewer• 1ea Orange• 1oz Olive Oil
• Start with a skewer through the side of the Olive.• Skewer the stem end of the Guindilla Pepper and then fold it over. Push towards the first skewered olive.• Wrap a Boquerone around the second olive, making sure to skewer can push through to secure the olive and anchovy.• Arrange on the plate.• When ready to serve, add Olive Oil and Orange Zest. Optional, add a cube of Manchego cheese.
Note: Make a bunch ahead of time. If stored correctly, they will keep for 1 day. Want to spice it up? Add young Manchego Cheese.
• Agina Peperrak Guindilla de Ibarra in Vinegar DOP• Losada Gordal Olives, Pitted• Pujado Boquerones• 3 ounces young Manchego Cheese DO• Orange• 4in Bamboo Skewers• Micro Plane• (optional) 4 ounces Young Manchego cheese
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