Unusual recipes

Boniet recipe

Boniet recipe

  • Recipes
  • Dish type
  • Starters
  • Seafood starters
  • Fish starters

Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is almost sinful to share this secret recipe with the world, but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavour.

84 people made this

IngredientsServes: 8

  • 2 bunches fresh parsley, finely chopped
  • 1 (50g) tin anchovy fillets, drained and chopped
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons tomato purée
  • 4 tablespoons white wine vinegar
  • 8 tablespoons extra-virgin olive oil

MethodPrep:10min ›Ready in:10min

  1. In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato purée, vinegar and olive oil. Serve at room temperature.

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Reviews & ratingsAverage global rating:(82)

Reviews in English (66)

This was gorgeous, thank you for sharing, was something new for me, now just to find a nice enough bread to do it justice!-01 Apr 2009

Sorry but its called Bagnet-30 Mar 2013


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.-06 Feb 2002

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