Boniet

4.4

(75)

64 Reviews

5 Photos

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.

Submitted by Iron Chef Suzi-Q

Updated on August 4, 2022

5

Prep Time:

15 mins

Total Time:

15 mins

Servings:

8

Yield:

1 cup

Jump to Nutrition Facts

Ingredients

2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 ½ tablespoons tomato paste
4 tablespoons distilled white vinegar
½ cup extra virgin olive oil

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.

Nutrition Facts (per serving)

148	Calories
15g	Fat
2g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 148
% Daily Value *
Total Fat 15g	19%
Saturated Fat 2g	11%
Cholesterol 5mg	2%
Sodium 239mg	10%
Total Carbohydrate 2g	1%
Dietary Fiber 1g	2%
Total Sugars 1g
Protein 2g	5%
Vitamin C 21mg	23%
Calcium 37mg	3%
Iron 1mg	7%
Potassium 149mg	3%

* 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.

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