Anchovy, olive and chile sticks
Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticated mélange.
- Makes 12 units
- 3 1/2 oz marinated anchovies in olive oil
- 10 oz guindilla chillies, cut into 3/4-inch pieces
- 8 oz pitted green olives
Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive. Stack the gilda onto a plate and serve immediately.
90 Points - "Light yellow. Intense, mineral-accented aromas and flavors of candied citrus fruits, white pepper and honeysuckle, with a hint of ginger adding vivacity. Sappy and penetrating, with very good finishing clarity and lingering spiciness. This is an extremely reliable producer, with a long track record for producing some of the region's best wines." -Josh Raynolds, Stephen Tanzer's International Wine Cellar, September 2012.
COMPOSITION: 100% Albariño
This beautiful tapas tray comes out every time I have guests. Sliced chorizo, Marcona almonds and wedges of Manchego cheese find their perfect background on this skillfully painted tray.
Our bright and joyful pieces have been hand crafted in Puente de Arzobispo for generations. Each tapas dish is painted and signed individually. High quality glazing and food safe, lead free materials make this dish the perfect way to enjoy Spain every day. Food safe, lead free, hand wash.