Cream of chili
Place the chilis, extra virgin olive oil, chili pepper water, white wine and xanthan in a blender. Blend to a purée. Strain and set aside.Anchovies in brine
Wash under cold running water and remove the bones. Pat dry with paper towels.
Tomato water
Freeze the tomatoes for 24 hours. Cut into pieces and place in a strainer to drain overnight at room temperature. Collect the water.
Tomato granita
Heat one quarter of the tomato water (about 50 g / 2 oz). Soak the gelatin in cold water and dissolve in the tomato water. Add the rest of the water and season with pepper. Freeze. For serving, scrape to form the granita.
Open up the fresh anchovies and insert a chili pepper. Close and serve. Decorate the dish with the cream of chili, the tomato granita and a few dice of anchovies in brine with a touch of extra virgin olive oil.
Chef's Remark:
"Ibarra chilis and anchovies are two great ingredients. When combined in this interpretation of the classic Gilda tapa they make a very special aperitif, one that is reminiscent of the bars in the old quarter of San Sebastián."
Preparation by: Paco Pérez
On our search for a powerful wine that could stand up to these strong flavors, we came to La Guardia in La Rioja Alavesa. And, yet again, we chose Artadi Pagos Viejos 2004 (DOCaRioja) by the Artadi winery. This is a wine that makes its presence felt with its aromas of graphite, blackberries and cranberries with floral notes. And it offers layers of flavor, as well as pleasant tannin well integrated with the wood. The ideal companion for Gilda.
