Best Boniet

    15 min

    This is a recipe for an Italian spread made from parsley, anchovies, garlic, tomato puree, malt vinegar and olive oil. Serve with warm crusty bread as an appetiser, snack or as a side dish.

    1 person made this

    Serves: 8 

    • 2 bunches fresh parsley, finely chopped
    • 1 (50g) tin anchovy fillets, chopped
    • 3 cloves garlic, finely chopped
    • 1 1/2 tablespoons tomato puree
    • 4 tablespoons distilled malt vinegar
    • 125ml extra-virgin olive oil

    Prep:15min  ›  Ready in:15min 

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

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    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  (Review from Allrecipes US | Canada)