Boniet Recipe
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Boniet

By: The Iron Chef -- Suzi-Q  
"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."

Rating: This weblink has been rated 48 times with an average star rating of 4.5 Read Reviews (39)

Rate/Review | 1,501 people have saved this

Prep Time:
15 Min
Ready In:
15 Min

Servings  (Help)

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Original Recipe Yield 1 cup
 

Ingredients

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

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 148 | Total Fat: 14.7g | Cholesterol: 5mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by CLARABEL 
Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by JENMELL 
Thank you for submitting this recipe! My Grandmother used to make this in the Summer with... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 10, 2003 by SURFWENCH 
Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by TIME2PUNT 
Was a big hit among my Dad, who is from Italy. Simple and easy to make! Great recipe! MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by MCGARRITY 
Great served with matzos. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by ALASKA GIRL 
wonderful!! i had a bunch of italian parsley in my garden. what a perfect way to use it!! MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 13, 2007 by ESTEPHAN 
I make this without the anchovies, which probably makes it a totally different dish, but we... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 15, 2004 by Michiko 
This was awesome! I made it with white vinegar, but I think I might try balsamic next time. ... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by Gboller 
This sounded really good, and I imagine that anyone who really likes parsley will like it, but... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 27, 2003 by DNK05 
This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for... MORE

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