Recipe File: La Gilda

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.