Ingredients:
- Green olives: 12 units, pitted.
- Pickled chili peppers: 12 units
- Anchovies in oil: 12 fillets (also valid white anchovies boquerones, or both!)
- Toothpicks: 12 units
- Make sure the olives are pitted.
- Drain the chili peppers and anchovies from the oil in which they are packed.
- Place an olive on a toothpick.
- Add a chilli pepper, followed by an anchovy fillet.
- Finally, finish with another olive.
- Serve the Gildas on a tray or plate, as an appetizer or tapa.
- You can accompany them with a glass of white wine or a cold beer for a perfect pairing.
- If you like more intense flavors, you can opt for anchovies in salt instead of anchovies in oil. Just be sure to rinse them well before using them.
- You can also experiment with different types of olives or chili peppers to give it your personal touch.
49 comments
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