Anchovy Spread

    Anchovy Spread


    80 people made this

    An Italian recipe known as boniet, this is a tasty spread made from anchovy, parsley and garlic that is normally served with warm crusty bread.

    Serves: 8 

    • 2 bunches fresh parsley, finely chopped
    • 1 (50g) tin or bottle anchovy fillets, drained and diced
    • 3 cloves garlic, minced
    • 1 1/2 tablespoons tomato purée
    • 4 tablespoons white wine vinegar
    • 1/2 cup extra virgin olive oil

    Preparation:10min  ›  Ready in:10min 

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

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    Reviews (6)


    Excellent recipe! I can't stop eating it. I was a bit confused with the two bunches of parsley, this seemed like a lot, but I did use two bunches wrapped with a rubber band. - 29 Sep 2008


    Thank you for submitting this recipe! My Grandmother used to make this in the Summer with fresh parsley from her garden. She would serve it on delicious vine ripe red tomato slices. Mmmmm, a little bit of heaven! - 29 Sep 2008


    Great served with matzos. - 29 Sep 2008

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