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.
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)