Pronounced 'bun-yet,' this is an old Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with crusty warm bread. 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.
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 (Review from Allrecipes US | Canada)