Pronounced 'bun-yet,' this is an old world Italian recipe from my Nonie's kitchen. It is made using mainly parsley and garlic and is meant to be eaten with a crusty warm bread. It is almost sinful to share it's secret with the world but I know you'll love it as much as my family and I do. Refrigerate overnight for best flavor.
Ingredients
- bunches fresh parsley: 2 piece (chopped)
- anchovy fillets: 1 can (2 ounce can, chopped)
- garlic: 3 clove (minced)
- ½ tablespoons tomato paste: 1 piece
- distilled white vinegar: 4 Tbsp
- extra virgin olive oil: 0.5 cup
Metric Conversion
Stages of cooking
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In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.
