Gildas: Anchovy, Olive and Guindilla Skewers
Inspired by techniques from America's Test Kitchen.
Basque-style skewers of anchovy wrapped around a green olive and topped with pickled guindilla peppers, finished with a drizzle of good olive oil.
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Method
- 1
Dry. Spread the anchovies and peppers on paper towels and pat them dry. Without the surface oil and brine, the pieces grip the skewer and the final drizzle of olive oil clings instead of sliding off.
- 2
Wrap. Curl one anchovy fillet around the middle of each olive. Soft fillets bend easily, so handle them gently to avoid tearing.
- 3
Skewer. Push a skewer through the anchovy and olive so the wrap is held closed, then thread on 2 pepper halves and curve them over the top of the olive. The skewer keeps everything in place for a single bite.
- 4
Dress. Line the gildas up on a platter and drizzle them with the olive oil just before serving. Fresh oil softens the saltiness and gives them a glossy finish.
Storage
Assembled gildas keep covered in the fridge for up to 2 hours; add the oil just before serving. Store any leftover ingredients in their jars in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Equipment
- 24 short cocktail skewers or toothpicks (10 cm)
- paper towels
- serving platter
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 89 kcal |
| Protein | 3.7 g |
| Carbohydrate | 0.9 g |
| of which sugars | 0.2 g |
| of which free sugars | 0 g |
| Fat | 8 g |
| of which saturates | 1.2 g |
| Fibre | 0.6 g |
| Salt | 1.89 g |
Protein per 100 kcal
4.2 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
