Boniet
Description
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.
Ingredients
•
2 bunches fresh parsley, finely chopped
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1 (2 ounce) can anchovy fillets, chopped
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3 cloves garlic, minced
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1 1/2 tablespoons tomato paste
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4 tablespoons distilled white vinegar
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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.