Boniet

Name: Boniet
Prep time: 20 min
Cook time: 12 h
Total time: 12 h 20 min
Yield: 10 5 cups, 10 serving(s)
Ingredients: 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

(2)

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!

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READY IN: 12hrs 20mins

SERVES: 10

YIELD: 10 5 cups

UNITS: US

INGREDIENTS

Nutrition

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

DIRECTIONS

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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Boniet

INGREDIENTS

NUTRITION INFO

DIRECTIONS

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