Boniet recipe

Preparation Time: 2 hours

In this recipe for a punchy, salty dip, anchovies, garlic and parsley are combined with tomato puree, vinegar and extra-virgin olive oil. Use it to stuff chicken, dip some warm ciabatta into it or brush it onto garlic bread.


  • 125ml extra-virgin olive oil
  • 4 tbsp. white wine vinegar
  • 1 1/2 tbsp. tomato puree
  • 2 large handfuls freshly chopped parsley
  • 3 garlic cloves
  • 1 x 50g tin anchovies, drained


  1. Mince the garlic cloves. Finely dice the anchovies. In a bowl, combine the parsley, garlic and anchovies.

  2. Whisk together the oil, vinegar and tomato puree. Pour over the ingredients in the bowl and stir to combine. Leave to sit for a few hours before serving.

Try adding some fresh basil for a little fragrant flavour. Recipe serves 6.

Recipe Details:

  • Author: Laura Young.
  • Published:

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