According to Ryan Pollnow, chef at the San Francisco restaurant Aatxe, this pintxo (a Basque-style tapa, often served on a skewer) is one of the oldest in Basque cuisine. The dish is named after the American film Gilda, which was one of the first American pop cultural influences in Spain after World War II. According to Pollnow, “It’s a little bit spicy, a little salty,” just like Rita Hayworth, the femme fatale in the movie. Mildly spicy, pickled guindilla peppers can be found online, as well as at stores specializing in Spanish ingredients.
- 16 whole pitted manzanillo olives
- 1 jar (4 1/2 oz./125 g) pickled guindilla peppers
- 8 oil-packed Spanish anchovies
To assemble, thread 1 olive and 1 pepper onto a small skewer or large cocktail pick. Thread 1 anchovy onto the same skewer, piercing the anchovy near one end of the fillet. Place another olive on the skewer and wrap the skewered anchovy around the olive, securing it by threading the other end of the anchovy onto the skewer. Finish by threading another pepper onto the skewer. Repeat with the remaining ingredients to make 8 skewers. Arrange on a serving platter and serve. Makes 8 skewers.
Ryan Pollnow, chef, Aatxe, San Francisco, CA