Recipe File: La Gilda
February 20, 2014 | 12:00am
MANILA, Philippines -Serves 4 to 6
24 stuffed green olives
12 fillets of canned anchovies
12 pickled green chili peppers (preferably the Basque piparras or guindillas)
1/2 cup extra-virgin olive oil
12 pieces small bamboo skewers
Wash bamboo skewers very well and pat dry with paper towel.
Skewer a green olive, a fillet of anchovy and another green olive onto the bamboo stick. Put a green chili pepper on the pointed end of the stick. Repeat procedure with the remaining ingredients.
When all ingredients are used up, lay the “Gilda†skewers on a shallow platter. Drizzle with olive oil. Set aside for at least an hour.
Serve at room temperature.
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