Serve these salty skewers at a holiday party. Gilda means "lollipop", and in northern Spain they're a popular tapas. They go particularly well with bone-dry fino sherry. Watch Eric Vellend demonstrate this recipe on Online TV.
1 large roasted and peeled red pepper (jarred is fine)
24 anchovy fillets
24 pitted green olives
Extra virgin olive oil (for brushing)
Step 1: Pat pepper, anchovies and olives dry with paper towel.
Step 2: Cut peppers into 1″ by 2″ strips. Roll anchovies into spirals. On each toothpick, skewer a pepper strip folded in half, an anchovy spiral and an olive. Place on a serving platter.
Step 3: Brush lightly with olive oil. Serve at room temperature.
Watch Eric Vellend demonstrate this recipe on Online TV.