Boniet Recipe

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Boniet Recipe

Boniet Recipe

This is an old world Italian recipe from my nonie’s kitchen, pronounced “bun-yet.” It is best enjoyed with warm, crusty bread and is mostly made with parsley and garlic. Sharing its secret with the world feels almost wicked, but I’m sure you’ll enjoy it just as much as my family and I do. For optimal flavor, refrigerate overnight.Said “bun-yet,” this is a bygone era.



Two bunches of fresh parsley, chopped finely

One 2-oz can of chopped anchovy fillets

three minced garlic cloves

a quarter-cup of tomato paste

Four tsp of pure white vinegar

Half a cup of virgin olive oil


Combine the garlic, anchovies, and parsley in a medium-sized bowl. Add the olive oil, vinegar, and tomato paste and stir. Allow to settle at room temperature.

Ricetta Bonet Piemontese, la Ricetta Originale - Il Club delle Ricette


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