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Boniet
SUBMITTED BY:
The Iron Chef -- Suzi-Q
PHOTO BY:
Laura
"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."
RECIPE RATING:
Read Reviews
(34)
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PREP TIME
15 Min
READY IN
15 Min
Original recipe yield 1 cup
SERVINGS
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Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.
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REVIEWS
Reviewed on Aug. 27, 2003 by CLARABEL
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CLARABEL
Aug. 27, 2003
Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band.
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13 users found this review helpful
Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of...
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Reviewed on Aug. 27, 2003 by JENMELL
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JENMELL
Aug. 27, 2003
Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm, a little bit of heaven!
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8 users found this review helpful
Thank you for submitting this recipe! My Grandmother used to make this in the Summer with...
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Reviewed on Nov. 10, 2003 by
SURFWENCH
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SURFWENCH
Nov. 10, 2003
Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat anchovies took big heaping spoonfuls of this appetizer. Even teenagers! I did not have overnight, so I let the mixture sit for approximately 4 hours at room temperature to macerate and mix the flavors...turned out great. I soaked the anchovies for about 10 minutes in milk to leach out some of the saltiness, but next time I think I will just add the can with the flavored oil directly. I used a food processor to mince, not puree. I'm busy trying to think of more uses for this magic little sauce, (maybe stuff steamed artichokes and top with parmesean/mozarella?). Thank you, Thank you for sharing this recipe!
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5 users found this review helpful
Oh My Goodness! This simple recipe was magic. Even people who swore they would never eat...
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Reviewed on Aug. 27, 2003 by TIME2PUNT
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TIME2PUNT
Aug. 27, 2003
Was a big hit among my Dad, who is from Italy. Simple and easy to make! Great recipe!
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5 users found this review helpful
Was a big hit among my Dad, who is from Italy. Simple and easy to make! Great recipe!
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Reviewed on Aug. 27, 2003 by Gboller
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Gboller
Aug. 27, 2003
This sounded really good, and I imagine that anyone who really likes parsley will like it, but it wasn't for me. If I had grown up eating it, I'm sure I would absolutely love it, though!
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5 users found this review helpful
This sounded really good, and I imagine that anyone who really likes parsley will like it, but...
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Reviewed on Aug. 27, 2003 by MCGARRITY
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MCGARRITY
Aug. 27, 2003
Great served with matzos.
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5 users found this review helpful
Great served with matzos.
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Reviewed on Aug. 27, 2003 by
ALASKA GIRL
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ALASKA GIRL
Aug. 27, 2003
wonderful!! i had a bunch of italian parsley in my garden. what a perfect way to use it!!
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5 users found this review helpful
wonderful!! i had a bunch of italian parsley in my garden. what a perfect way to use it!!
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Reviewed on Aug. 27, 2003 by DNK05
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DNK05
Aug. 27, 2003
This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for sharing!
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5 users found this review helpful
This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for...
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Reviewed on Sep. 15, 2004 by Michiko
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Michiko
Sep. 15, 2004
This was awesome! I made it with white vinegar, but I think I might try balsamic next time. I'm not a huge fan of parsley, and I thought 2 bunches seemed like an awful lot, but I put it all in and was not disappointed! If you like dipping your bread in olive oil and vinegar, you will love this!
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4 users found this review helpful
This was awesome! I made it with white vinegar, but I think I might try balsamic next time. ...
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Reviewed on Aug. 27, 2003 by NOTI_NU
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NOTI_NU
Aug. 27, 2003
A superb recipe! Don't be miserly with the ingredients - esp. the parsley and garlic - it's meant to be really intense. We spread it thinly onto italian ciabatta bread or white baguette and our guests are always very impressed! It almost makes me blush to get so much praise for such little effort!
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3 users found this review helpful
A superb recipe! Don't be miserly with the ingredients - esp. the parsley and garlic - it's...
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