So these gildas aren’t really a supper, but they are certainly simple! And very, very tasty. They make a perfect pre-dinner snack.
They’re on the menu at some of our favourite London restaurants – Quality Wines & Town, to name just two. But why not make them at home? You only need three ingredients – green olives, salted anchovies & pickled peppers. Plus some cocktail sticks.
Look for good quality fat green olives, like nocerella or gordal, and salted, not pickled anchovies – we like Cantabrian. Our friends at Peppadew kindly gifted us some sweet piquanté peppers, which have just a little heat and also lend a pop of colour & sweetness, which works very well on gildas. But you can use any pickled peppers, to the heat of your choice.
Place all the ingredients onto a plate – you need one olive, pepper & anchovy per gilda.
Now thread the ingredients onto the cocktail sticks to form the gildas. Olive first. Ours had stones – you can pit them, but we didn’t and just warned our guests! Next pepper. And finally anchovy. You need to fold the anchovy in three in a sort of S shape.
Your gildas are done! Enjoy them in one bite. The idea is to get all three flavours in one hit.
¡Qué aproveche!
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