New Orleans has gumbo, Cincinnati has chili. Cities are often known for one great bite, an essential bite that while in town you must try. Well, for San Sebastián (and Basque Country), that bite has got to be the Gilda.
It’s a pintxo, or tapa, found in nearly every bar. In and of itself, it’s super simple: nothing more than peppers, anchovies and olive. However, its simplicity is deceiving, concealing a melding of flavors that is the perfect combo of salty, acidic, and umami.
Enjoy this recipe for a taste of Basque cooking, and remember, top quality ingredients are a must!
6 cured anchovies
6 canned olives, pitted
6 pickled guindilla peppers
Take a toothpick. Insert one olive. Bend the anchovy until both ends touch and insert the pick in the middle. Repeate with the chili. Put all of them on a plate and pour a little olive oil over. Enjoy.