{"id":8372,"date":"2013-05-09T10:51:18","date_gmt":"2013-05-09T08:51:18","guid":{"rendered":"http:\/\/serrats.com\/recetas\/?p=8372"},"modified":"2013-05-09T10:54:39","modified_gmt":"2013-05-09T08:54:39","slug":"gildas","status":"publish","type":"post","link":"https:\/\/www.serrats.com\/recetas\/gildas\/","title":{"rendered":"Gildas"},"content":{"rendered":"<figure id=\"attachment_8373\" aria-describedby=\"caption-attachment-8373\" style=\"width: 356px\" class=\"wp-caption aligncenter\"><img fetchpriority=\"high\" decoding=\"async\" class=\"size-medium wp-image-8373\" title=\"Gilda\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Gilda-356x460.jpg\" alt=\"\" width=\"356\" height=\"460\" srcset=\"https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Gilda-356x460.jpg 356w, https:\/\/www.serrats.com\/recetas\/wp-content\/uploads\/Gilda.jpg 496w\" sizes=\"(max-width: 356px) 100vw, 356px\" \/><figcaption id=\"caption-attachment-8373\" class=\"wp-caption-text\">La centenaria Gilda<\/figcaption><\/figure>\n<p>No es un secreto que la Gilda es uno de nuestros aperitivos favoritos. Ya os hemos hablado de ella en otras ocasiones. De c\u00f3mo pasa el tiempo para todos menos para ella, que sigue siendo una primera dama de las barras, y que el revent\u00f3n de sabor en la boca crea adicci\u00f3n. Porque la Gilda se come a las bravas: abriendo la boca al l\u00edmite, metiendo la gilda y sacando el palillo mondo y lirondo. Tambi\u00e9n os hemos hablado del porqu\u00e9 de su nombre. Un tabernero donostiarra con mucho ojo y enamorado de la Hayworth, decidi\u00f3 llamarlo Gilda en honor al personaje que se quit\u00f3 un guante y encandil\u00f3 a medio mundo. Verde, picante y ardiente como la pelirroja, el pintxo tuvo una aceptaci\u00f3n brutal, y a\u00fan hoy en d\u00eda es una de las tapas m\u00e1s solicitadas. La versi\u00f3n de hoy es de <strong>Silvia<\/strong>, que disfruta y nos hace disfrutar <a href=\"https:\/\/jugandoalascocinitas-silvia.blogspot.com.es\/\">jugando a las cocinitas<\/a>\u00a0y ha elegido la manera m\u00e1s sencilla y primigenia de disfrutar del pintxo. Simplemente una anchoa de calidad, unas guindillas de primera y unas aceitunas. \u00bfGust\u00e1is? No ten\u00eda ninguna duda&#8230;<!--more--><\/p>\n<h2>Ingredientes:<!--more--><\/h2>\n<ul>\n<li>Aceitunas deshuesadas<\/li>\n<li>Anchoas del Cant\u00e1brico de <a href=\"https:\/\/www.serrats.com\">Conservas Serrats<\/a><\/li>\n<li>Guindillas<\/li>\n<\/ul>\n<h2>Preparaci\u00f3n:<\/h2>\n<ul>\n<li>Ensartar en el palillo una aceituna, una anchoa y una guindilla en el orden que quer\u00e1is<\/li>\n<li>Regar con un hilito de aceite de oliva<\/li>\n<\/ul>\n<p><img decoding=\"async\" class=\"aligncenter size-full wp-image-8374\" title=\"Gilda Rita Hayworth\" src=\"https:\/\/serrats.com\/recetas\/wp-content\/uploads\/Gilda-Rita-Hayworth.jpg\" alt=\"\" width=\"320\" height=\"240\" \/><\/p>\n<p><strong>\u00a1Put the blame on Gilda!<\/strong><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>La Gilda, ardiente, verde y picante como la Hayworth, pero algo m\u00e1s accesible ;D<\/p>\n","protected":false},"author":2,"featured_media":8373,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[5,4],"tags":[463,20],"class_list":["post-8372","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-anchoa","category-recetas","tag-gildas","tag-guindilla"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v25.6 - 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