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READY IN 15 mins

Boniet

Read Reviews (51)

"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." — The Iron Chef -- Suzi-Q

Ingredients Edit and Save

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Original recipe makes 1 cup Change Servings

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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PREP 15 mins
READY IN 15 mins

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Reviews More Reviews

Most Helpful Positive Review

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.

—CLARABEL

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Most Helpful Critical Review

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!

—Gboller

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61 Ratings

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!

—JENMELL

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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!

—SURFWENCH

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Jul 13, 2007

I make this without the anchovies, which probably makes it a totally different dish, but we really like it. It is very garlicky, and great spread on rustic bread.

—ESTEPHAN

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Jan 07, 2011

When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with......FISH! But I will always try something new because my motto is: you won't know if you like it unless you try it. I literally finished making this less than 15 minutes ago. This was SOOOOOO good I just had to immediately hop on the computer and leave my review. I apologize for butchering your recipe but I did make changes based on ingredients I already had at home. I used cilantro instead of parsley.I used balsamic vinegar instead of white vinegar.I didn't drain the anchovies and used the olive oil that was already in the can of anchovies instead of using the 1/2 cup of olive oil.I added 12 capers. I then dumped everything into my mini food processor and lightly pulsed until I liked the way it looked (maybe 10 super quick pulses). I know it should marinate overnight but what can I say? I was CURIOUS! So I grabbed a veggie cracker just to dip the tip in next thing you know I'm carrying it to the living room to sit on the couch and dig in with veggie crackers and with celery sticks. Thank you! I'm making this one of MY family recipes!

—Ds R.

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Aug 27, 2003

This was very good. The kids inhaled it! I have had to make it twice this week! Thanks for sharing!

—DNK05

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Aug 27, 2003

wonderful!! i had a bunch of italian parsley in my garden. what a perfect way to use it!!

—ALASKA GIRL

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Nutrition

Calories
148 kcal
7%

Carbohydrates
1.9 g
< 1%

Cholesterol
5 mg
2%

Fat
14.7 g
23%

Fiber
0.6 g
3%

Protein
2.3 g
5%

Sodium
239 mg
10%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Boniet

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 148
Calories from Fat: 132

% Daily Value *
Total Fat 14.7g 23 %
Saturated Fat 2.1g 11 %
Cholesterol 5mg 2 %
Sodium 239mg 10 %
** Potassium 149mg 4 %
Total Carbohydrates 1.9g < 1 %
Dietary Fiber 0.6g 3 %
Protein 2.3g 5 %
Sugars 0.5g
** Vitamin A 26 %
** Vitamin C 35 %
** Calcium 5 %
** Iron 13 %
** Thiamin 2 %
** Niacin 14 %
** Vitamin B6 3 %
** Magnesium 5 %
** Folate 13 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.