Boniet

READY IN: 12hrs 20mins
Recipe by K-Jon Chef

My mother gave me a link to this recipe and I love it. It is 'Old School Italian"!! It is pronounced "bun-yet." The ingredients involved create a very unique and tasty accompaniment for crusty warm bread. You must let it rest in the icebox over night! I read that it is really good on tomato salad, fish, and poultry. Thanks Mom, have fun!

Top Review by Sabrosita

What a sensation this appetizer has made! It is delicious, tho I used anchovy paste rather than whole anchovies. It makes a good flavor condiment too for pasta with vegetables (my neighbor raved on about that). I had people literally grab my arm at a party and say they HAD to have the recipe. It's so refreshing on bread or toasted garlic baguette. What a winner!

Ingredients Nutrition

Directions

  1. In a medium bowl, toss together the parsley, anchovies and garlic. Whisk the tomato paste, vinegar and olive oil then add to the parsley mixture. Let rest at least 12 hours. Serve at room temperature.

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