Boniet recipe

Preparation Time: 10 minutes

A savoury, salty dip, this wonderful recipe makes for a fabulous starter or appetiser. Serve with warm Italian bread as it is, or if you like, as part of a platter plate.


  • 1 x 50g tin anchovy fillets
  • 2 bunches fresh parsley
  • 8 tbsp. extra-virgin olive oil
  • 4 tbsp. white wine vinegar or white balsamic
  • 1 1/2 tbsp. tomato puree
  • 3 garlic cloves


  1. Mince the garlic cloves. Drain and chop the anchovies. Finely chop the parsley. In a large bowl, toss together the parsley, anchovies and garlic cloves.

  2. Stir in the tomato puree, oil and vinegar. Cover and refrigerate overnight, then serve at room temperature the following day.

If you like, try adding a little fresh basil to the dip, or some toasted pine nuts. Recipe serves 4.

Recipe Details:

  • Author: Laura Young.
  • Published:

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