Boniet

Family favorite! Sometimes I make a double batch and when we’ve had enough of it as a dip, I use it to start a puttanesca!

I have made this “Boniet” many times. The difference between “like” and “love” is using the high-quality ingredients available at the Italian grocery store instead of the ingredients from the regular supermarket (KYKNOS tomato paste; ALLESSIA anchovies in a jar, weighted on my own scale for measuring). I also used my own homemade herb-infused vinegar. Thank you Suzi-Q for sharing your recipe.

I AM 86, ATE IT AS A BOY, MADE IT LATER IN LIFE. OUR NORTHERN ITALIAN RECIPE DID NOT USE TOMATO PASTE. TWO BATCHES WERE ALWAYS MADE, ONE WITH RED HOT PEPPER FLAKES. WE AGED IT SEVERAL DAYS BEFORE EATING.

Ciao! My recipe from my nona is similar to yours but no tomatoes. It’s parsley, garlic and only a few anchovy filets. We grind it up with some of the anchovy oil, olive oil, a splash of red wine vinegar, a bit of fresh or dried peperoncino and salt and pepper to taste. Buon apetito!

It reminds me of chimichurri sauce/pesto. We enjoyed it very much but it doesn’t look like the photo. It is very green like pesto. I’ll keep it and make again. Very different, which I like.

I just did not like this. And it was not attractive.

This was wonderful. don’t change a thing!

This “Boniet” was a tasty treat for a weekend brunch. I made mine a day ahead as recommended for better flavor; however, I found that it also tasted good when freshly made (just less of an anchovy flavor). If I were to make this again I would use Italian parsley (2 bunches of parsley = 3 cups of parsley). I served my boniet over fried slices of zucchini and eggplant, and will also try it with slices of tomato and fennel as suggested by other reviewers. I think it would also taste nice as a sauce on white fish. Thank you Suzi-Q for sharing your recipe.

I made a few changes and it was a big hit. I actually cooked this down in a sauce pan to make a thick tapanade-like spread. I also added some diced sun dried tomatoes. Delicious!

I replaced the parsley with fresh basil and the vinegar with juice from 1/2 lemon. I also added 1/2 can of black olives

Wonderful! Guests loved it. Gave some to a friend who took it to a family gathering. Was a great success with everyone. Said it was a delicious topping for the main course meat as well.

Served this for 7 guests. I did not like it, too much olive oil as other reviewers have already commented on. Most of the guests loved it! The fresh parsley is wonderful, as is the garlic. I am commenting because I think the anchovy is essential, but difficult to hide. I processed the parsley, garlic, and anchovies in a food processor but the anchovies still came out in big chunks that left an unpleasant after taste for some of my guests. I think it may be better to process the anchovies into very small pieces first, or use half of the amount suggested. I noticed other reviewers wash the anchovies first, but I think the salt is essential to the recipe.

Just made this, haven’t tried it yet. But for those that don’t know (I didn’t!), one “bunch” of parsley equals 1-1/2 cups!

Very different ,but good.

Love it!!

I thought this was good, but I’m not sure how often I would make it. I think parsley fresh out of the garden might be helpful and I would also add the anchovy slowly until you’re happy with the taste. It was good for something different and I will try it again at some point. I think if you’ve grown up with it then it is probably like a taste of home. For someone like me that has never had it I didn’t find it THAT amazing.

This stuff is addictive. So yummy!!!! Hubby & son devoured it. I used basalmic instead just bc we love it. Was especially good on sliced tomatoes with cheese.

When I read this recipe I found it to be strange. I was very iffy about a dip/spread made with……FISH! But I will always try something new because my motto is: you won’t know if you like it unless you try it. I literally finished making this less than 15 minutes ago. This was SOOOOOO good I just had to immediately hop on the computer and leave my review. I apologize for butchering your recipe but I did make changes based on ingredients I already had at home. I used cilantro instead of parsley.I used balsamic vinegar instead of white vinegar.I didn’t drain the anchovies and used the olive oil that was already in the can of anchovies instead of using the 1/2 cup of olive oil.I added 12 capers. I then dumped everything into my mini food processor and lightly pulsed until I liked the way it looked (maybe 10 super quick pulses). I know it should marinate overnight but what can I say? I was CURIOUS! So I grabbed a veggie cracker just to dip the tip in next thing you know I’m carrying it to the living room to sit on the couch and dig in with veggie crackers and with celery sticks. Thank you! I’m making this one of MY family recipes!

Made this for a dinner party I had this weekend and it was amazing! Made it according to the recipe and served with warm ciabatta bread. It was a hit!! Thank you!

I’ve made this 5 times. It always tastes better the next day, so if you have a chance to let the flavors marry overnight, do it. This is a great thing to serve at a wine/cheese party or at an Italian-themed night. It’s great served on thick slices of tomatoes and on crusty bread. I haven’t tried it on burgers yet, but it would be a great topping!

Although this was a good appetizer next time I would add less vinegar. Overall, very tasty.