Prep 20 mins
Cook 12 hrs
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!
- 4 cups packed fresh parsley, finely chopped (2 bunches )
- 1 (2 ounce) can anchovy fillets, chopped
- 2 tablespoons garlic cloves, minced (or to taste)
- 2 tablespoons tomato paste
- 4 tablespoons red wine vinegar
- 1⁄3 cup extra virgin olive oil
- 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.
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!
well I have had this saved for many months I was waiting for my summer's garden parsley crop to make it, and it is delicious but needs overnight chilling for best flavor, I also added in some cayenne pepper for a little heat, thanks for sharing K-Jon Chef!