Boniet recipe

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Ingredients

2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 ½ tablespoons tomato paste
4 tablespoons distilled white vinegar
½ cup extra virgin olive oil

Nutrition Info

147.5 calories
carbohydrate: 1.9 g
cholesterol: 4.8 mg
fat: 14.7 g
fiber: 0.6 g
protein: 2.3 g
saturatedFat: 2.1 g
servingSize: -
sodium: 239 mg
sugar: 0.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

Recipe Yield

1 cup

Recipe Note

Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.

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