Gilda Recipe

Prepare ingredients

Drain anchovy fillets on paper towel to remove excess oil. If olives still have pits, remove pits carefully. Pat pickled peppers dry with paper towel to remove excess brine.

Assemble each skewer

Take one cocktail skewer. Fold an anchovy fillet once or twice (lengthwise or lengthwise then rolled) so it will sit compactly. Thread the components in this order: green pepper, olive, folded anchovy. Push gently so pieces sit snugly but not crushed. Repeat until you have 24 skewers.

Arrange the finished skewers on a platter in a single layer.

Whisk together extra-virgin olive oil and lemon juice in a small bowl. Drizzle the mixture evenly over the skewers.

Lightly grind black pepper over the skewers. If using, scatter thin lemon zest strips and a few pinches of chopped parsley for color and aroma.

Let sit at room temperature for 5–10 minutes to allow flavors to marry, then serve. These are best eaten within 3 hours; refrigerate if holding longer and bring back to room temperature before serving.