Gildas
Skewered White Anchovies with Palm Hearts
Preparation info
Difficulty
Medium
Tapas
12
Appears in
MoVida
By Frank Camorra and Richard Cornish
Published 2007
Also known as banderillas, this Basque pintxos -style tapa is two bites of appetite-sharpening, sweet, sour and salty heaven on a little stick. Gildas are traditionally made with pinkish, plump anchovies, little green pickled peppers and green olives, which is why they are called gilda, which is Catalán for lollipop. At MoVida we make ours from selected preserved ingredients from Spain. Make sure you have more olives than toothpicks, as half always end up being devoured as you make this recipe.
Ingredients
4 2 cm ¾ inch 1 teaspoon 12 1 handful 335 g 11¾ oz 2 cm ¾ inch 125 g 4½ oz - extra virgin olive oil, to drizzle
- sea salt, to sprinkle
Method
Dust the tomato chunks with the paprika. Drain the anchovies, reserving the marinade.
Place five whole fresh parsley leaves and a few slivers of sliced onion from the anchovy marinade on an anchovy then loop the fish over to form a horseshoe shape. Skewer a palm heart onto one end of a toothpick. Follow with the anchovy, a piece of tomato and finish off with a stuffed olive. Repeat with the remaining anchovies, palm hearts, tomato and olives. Drizzle with extra virgin olive oil and sprinkle with sea salt.
© 2007 All rights reserved. Published by Murdoch Books.