Gilda (aka Pintxo)
Servings: 6 each
Prep Time: 10 min
Total Time: 10 min
Ingredients
• 6ea Guindilla Peppers
• 6ea Gordal Olives
• 6ea Boquerones
• 6ea 4in Bamboo Skewer
• 1ea Orange
• 1oz Olive Oil
Directions
• 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.
Shopping List
• 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
