Boniet

Boniet

55

"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

15 m {{adjustedServings}} servings 148 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 148 kcal
  • 7%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 1.9g
  • < 1%
  • Protein:
  • 2.3 g
  • 5%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 239 mg
  • 10%

Based on a 2,000 calorie diet

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Directions

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  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.
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Reviews

55
  1. 65 Ratings

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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.

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...

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 l...