Gildas
Skewered anchovy, Manzanilla olive, piparra
Server Description
One of Spain's most classic tapas bites, the perfect skewered bar snack that is traditionally paired with cold beer or vermouth
pronunciation
HEEL - DUH
runner description
Anchovy skewers
Line up notes
- The anchovies used in this recipe are specifically chosen for their quality. We use the brand Scalia, which is a Sicilian anchovy producer. The anchovies are cleaned and salted right as they are caught and then cured in barrels with layers of salt for at least 12 weeks. Once transferred to jars, they are stored in Extra Virgin olive oil, the fruity and bright flavors which compliment the brine of the fish well. In blind tasting, this was the preferred brand over the well-known Spanish producer, Ortiz.
allergies
–
–
–
–
–
–
ingredients
- Queen Olive - 4 ea (4 gram)
- Scalia Anchovies - 4 ea (12 Gram)
- Piparras - 2 ea (2 gram)
- Piquillo - 1/4 ea - (4 gram)
sourcing
procedure
- Fold over the tail of the anchovy and put bamboo skewer through.
- Then skewer the queen olive. (make sure the hole is facing up)
- Bring the other side of the anchovy from the bottom of the olive and skewer other side
- Skewer the top of the piparra (right bellow stem) then fold and skewer the bottom
- Repeat entire process again to achieve one skewer
- Garnish with a quartered piquillo
critical control points
- 1 Serving is two skewers
- Each skewer has 2 olives, two anchovies and 1 piparra
PACKAGING
Plateware