If there is a bite capable of conquering any palate in seconds, it is the gilda. Small, intense and full of flavor, this jewel of Spanish gastronomy has earned a permanent place on our tables, especially during the Christmas holidays. An olive, an anchovy and a chili pepper are enough to make every bite a gastronomic experience. But what would happen if we changed the ingredients?
The proposal of the gastronomic popularizer @soydanichef is to make this popular pinch a journey through Spain, transforming a classic into a unique experience. Each region brings its own character: from the Basque coast to the Andalusian lands, passing through the corners of the north and south, It is possible to reinvent Gilda with local ingredients and creative touches. These are five of his Gildas ideas inspired by different regions of the country, perfect to surprise as an aperitif during Christmas celebrations.
1. Andalusian Gilda on salmorejo
Ingredients
- 4 manzanilla olives
- 4 slices of Barbate mojama
- 4 pipares
- 4 anchovy fillets
- 4 cubes of Cádiz payoyo cheese
- 100 ml salmorejo
- Extra virgin olive oil from Jaén
- Chopsticks for assembling the gildas
Preparation of Andalusian gilda on salmorejo
- Prepare a salmorejo base in spoons or small glasses to serve the gildas.
- Thread the manzanilla olive, mojama, piparra, anchovy and payoyo cheese onto a toothpick, in the order you prefer.
- Place each gilda on the salmorejo base and drizzle with a good drizzle of extra virgin olive oil.
- Serve immediately, enjoying the contrast between the salty taste of the mojama, the intensity of the anchovy and the sweetness of the cheese, all complemented by the freshness of the salmorejo.
2. Gilda Murcian Salad
Ingredients
- 4 large black olives
- 4 tablespoons of Murcian salad: chopped tomato, onion and hard-boiled quail egg
- 4 anchovy fillets
- 4 anchovy fillets
- 1 slice of lemon for each stuffed olive
- 4 small “marineras” (bottom of bread or thin toast)
- Lemon and black pepper to taste
- Chopsticks for assembling the gildas
How to prepare Gilda de Murcia
- Fill each black olive with a piece of lemon.
- Arrange a “marriage” of anchovies and anchovies on top.
- Add a little of the Murcian salad mix to each olive.
- Assemble the gilda by threading all the elements onto a toothpick and placing it on the marinera.
- Finish with a squeeze of lemon and a touch of black pepper.
- Serve cold.
3. Navarrese Gilda with chistorra and Roncal cheese with pacharán
Ingredients
- 4 cooked white asparagus
- 4 strips of sausage
- 4 pieces of Roncal cheese
- 4 roasted piquillo peppers
- 4 anchovy fillets
- Pacharán (to marinate cheese)
- 4 large olives
- Chopsticks for assembling the gildas
How to prepare Gilda Navarrais
- Marinate the Roncal cheese in the pacharán for a few hours to intensify its flavor.
- Cook the chistorra until golden and juicy.
- Wrap each piece of marinated cheese in a piquillo pepper.
- Thread the white asparagus, chistorra, olive, rolled cheese and anchovy onto a toothpick.
- Serve each Gilda on an elegant plate.
4. Galician Gilda with octopus and Padrón peppers
Ingredients
- 4 Padrón peppers
- 4 pieces of cooked octopus
- 4 pipares
- 4 green olives
- 4 anchovy fillets
- Olive oil
- 1 clove of garlic
- Sweet or spicy paprika to taste
- Chopsticks for assembling the gildas
How to prepare Galician Gilda:
- Cook the Padrón peppers over high heat until golden and lightly charred.
- Prepare a flavored oil by crushing the garlic and mixing it with olive oil and a pinch of paprika.
- Thread the peppers, a piece of octopus, piparra, olive and anchovy onto each toothpick.
- Place each gilda on a plate and drizzle with garlic oil and paprika.
- Serve hot or warm.
5. Balearic Gilda with sobrasada and honey
Ingredients:
- 4 large green olives
- 4 teaspoons of sobrasada and honey mixture
- 4 cubes of Meyan cheese
- 4 pipares
- 4 anchovy fillets
- Chopsticks for assembling the gildas
How to prepare Balearic Gilda:
- Fill each olive with the sobrasada and honey mixture.
- Thread the stuffed olive, a piece of Meyán cheese, a piparra and the anchovy onto each toothpick.
- Arrange the gildas on a plate and, if you wish, you can add a light touch of honey on top to intensify the sweet-salty contrast.
- Serve immediately.
6. Catalan Gilda with fuet and roasted red pepper
Ingredients:
- 4 pieces of fire
- 4 strips of blanched red pepper
- 4 green olives
- 4 anchovy fillets
- Traditional imitation bread for serving
- Chopsticks for assembling the gildas
How to prepare Catalan Gilda:
- Blanch red peppers until tender and skin is lightly charred; Remove the skin and cut it into strips.
- Cut the fuet into pieces that are easy to slip onto toothpicks.
- Thread a piece of fuet, a strip of roasted pepper, an olive and the anchovy onto each toothpick.
- Serve the gildas on slices of traditional maquet bread.
Other dessert recipes for Christmas
Recipe for traditional Christmas yolk glories
Recipe for pâté, cheese and olive tartlets to add a starter to the Christmas menu
An inexpensive recipe with the sweet king of Christmas: soft nougat and cream cheese mousse
Blinis with avocado cream and shrimp, a luxury recipe to surprise this Christmas
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