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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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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:
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 |
Directions:
1. 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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