Lunch: Boniet

Recipe by The Iron Chef -- Suzi-Q 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 wi

Ingredients

2 bunches fresh parsley, finely chopped
1 (2 ounce) can anchovy fillets, chopped
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
4 tablespoons distilled white vinegar
1/2 cup extra virgin olive oil

Instructions

In a medium bowl, toss together the parsley, anchovies and garlic. Stir in the tomato paste, vinegar and olive oil. Serve at room temperature.

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