Always check the labels of the products you use.
Method
- 1
Dry. Spread the anchovies and peppers on paper towels and pat them dry. Without the surface oil and brine, the pieces grip the skewer and the final drizzle of olive oil clings instead of sliding off.
- 2
Wrap. Curl one anchovy fillet around the middle of each olive. Soft fillets bend easily, so handle them gently to avoid tearing.
- 3
Skewer. Push a skewer through the anchovy and olive so the wrap is held closed, then thread on 2 pepper halves and curve them over the top of the olive. The skewer keeps everything in place for a single bite.
- 4
Dress. Line the gildas up on a platter and drizzle them with the olive oil just before serving. Fresh oil softens the saltiness and gives them a glossy finish.
Storage
Assembled gildas keep covered in the fridge for up to 2 hours; add the oil just before serving. Store any leftover ingredients in their jars in the fridge. Cool leftovers in a shallow container and refrigerate within 2 hours (within 1 hour on a day above 32°C).
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- 24 short cocktail skewers or toothpicks (10 cm)
- paper towels
- serving platter
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for pickled guindilla peppers, cut in half c, so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 87 kcal |
| Protein | 3.6 g |
| Carbohydrate | 0.5 g |
| of which sugars | 0.1 g |
| of which free sugars | 0 g |
| Fat | 8 g |
| of which saturates | 1.2 g |
| Fibre | 0.4 g |
| Salt | 1.57 g |
Protein per 100 kcal
4.1 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
