Recipe – The ‘Gilda’ Pinxto

Eager to whip up easy and fabulous champagne and food pairings that won’t break the bank? We’ve got your next apéro hour sorted with simple and much-loved morsels! As we like to say, where there is food for your plate and champagne for your palate, happiness lives on! Find below one of our favourite recipes and champagne pairings for hosting and entertaining at home, no matter the season, weather or occasion.

The Gilda

Translating to ‘spike’, a pintxo is a small snack on a stick, such as a toothpick or skewer, arguably made famous in the gastronomical coastal town of Donostia-San Sebastián in the Spanish Basque region bordering France. Similar to tapas, pintxos are served as appetisers, often accompanied with a drink. Every evening, in the convivial hours before lunch and dinner, pintxos bars bustle with locals and visitors eager to whet their appetites. Each bar offers classic pintxos along with their own house specialities, all piled high along the counter like a colourful, culinary wonderland just begging to be explored.

Of all the delicious pintxo, the most iconic and quintessentially Basque is the Gilda. Named after the sultry femme fatale played by Rita Hayworth in the 1946 film of the same name, the Gilda is said to be invented at a pintxos bar in San Sebastián around the same time. A simple and visually appealing pintxo of plump olive, oily anchovy and pickled pepper, the Gilda is typically devoured in a single bite, delivering a punchy hit of flavour that is just as striking as its namesake: bold, strong and salty, with just a little kick of spice to keep you hooked.

Ingredients

Oil-packed Spanish anchovies, such as those by Ortiz or Cuca

Pitted manzanilla olives or green olives, drained

Pickled guindilla peppers or mildly hot peppers, drained

Extra virgin olive oil

Wooden skewers, such as a cocktail stick or toothpick

Instructions

Prepare the peppers by trimming the stems. They should be no longer than a thumb, so cut the longer peppers to size if required.

Take one end of an anchovy fillet and thread it just past the tip of the skewer.

Follow with a pepper, pierced neatly through the middle.

Fold the anchovy over the pepper and thread it again, then follow with the olive.

Finish by looping the final end of the anchovy snugly around the olive. The anchovy should form an ‘S’ shape, weaving between and around the pepper and olive.

Repeat with the remaining ingredients until you have a delectable serving plate of voluptuous, curvy Gildas. Drizzle lightly with extra virgin olive oil to keep the pintxos from darkening.

Champagne pairing

Choose a dry and mineral-driven champagne or gastronomic champagne rosé. The briny Gilda will complement the minerality of Blanc de Blancs champagnes, while the herbaceous olive will play beautifully with the textural and savoury charm of a champagne rosé, delivering a truly epicurean experience.