Boniet
"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!"
- Ready In:
- 12hrs 20mins
- Ingredients:
- 6
- Yields:
-
10 5 cups
- Serves:
- 10
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
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.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
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!
RECIPE SUBMITTED BY
I live in Cleveland Ohio and love food. I grew up in New Orleans and my recipes have a zesty flair. I also work alot with Italian and french foods. I love seafood and am working on my seafood recipes. If I run across anything great I will post it!
<img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg" border="0" alt="Photobucket">
