La Gilda

La Gilda: a donostiarra pintxo created in honor of Rita Hayworth, her performance in the 1946 film Gilda, and her cementing of the black cocktail dress as the key fashion element to anchor a woman’s social wardrobe (she would have loved Christian Louboutin).

This is a pretty simple pintxo: it’s just an olive, an anchovy and guindilla pepper assembled on a toothpick.

And this is where simple gets complicated, because for it to work, it really does take the best Spanish olives, the best Spanish anchovies and the best Spanish guindilla peppers, none of which are easily obtainable on the Big Croissant.

I’ve assembled the one in the photograph above with a Spanish manzanilla olive stuffed with pimiento, a Spanish guindilla pepper, and an Italian anchovy (so sue me – you try and find quality Spanish ingredients on the Big Croissant).

It’s great alongside some pata negra jamón ibérico, a little bread, and a glass of oloroso if you like xérès, or a cold glass of Getariako Txakolina (or other txacolí) if you want to be more traditional.

So why is this pintxo named after Rita Hayworth? It’s curvaceous, a little spicy and a little salty, and when held upright, it represents her dress.

And for those of you who don’t know who Rita Hayworth is, now you know why the Spanish and the Basque went crazy for her.

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  1. Boquerones - - February 21, 2018

    […] In theory I could make boquerones myself, but in the real world, that’s quite difficult because of the general lack of fresh anchovies at any of the local fishmongers. They’re available on occasion, but not consistently, so I just never bother. The local availability of these packaged boquerones does however, provide options outside of anchoas, but boquerones and anchoas primarily bring one thing to mind: la Gilda. […]

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