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🇪🇸 Spanish · 🏙️ San Sebastián
🫒 Gilda Pintxo
4 servings · 15 min
The dish's story
A MICHELIN Guide pintxos bar in the Parte Vieja, one of San Sebastián's pintxos leaders, renowned for its griddled wild mushrooms with egg yolk and crab tartlet.
📋 MICHELIN Guide🍴 Traditional San Sebastián recipe — Ganbara
📋 recipe source: Panning The GlobeIngredients
- • Cantabrian anchovy fillets in oil 1 tin (~10-12 fillets)
- • Guindilla / piparra peppers (pickled) 1 jar
- • Pitted manzanilla olives (or buttery green olives) 1 jar
- • Cocktail toothpicks 10-12
Method
- 1 Drain the olives, guindilla peppers, and anchovies and lay them out on your work surface.
- 2 Thread a toothpick through an anchovy about 1/4 inch from its end, slide on an olive, then pass the toothpick back through the same anchovy.
- 3 Add a guindilla pepper, then thread through the anchovy one final time so it forms an S-curve holding everything.
- 4 Repeat with the remaining ingredients until all anchovies are skewered.
- 5 Arrange on a platter and serve immediately as a pintxo (or use as a martini garnish).