Boniet

Boniet is an Italian "spread" (for lack of a better word) made up from parsley and anchovies and garlic, finely chopped together.  It's kind of like a pesto, I guess, but without the strong and heady basil flavor.  

It's used most frequently as an appetizer, spread on crusty bread or on freshly sliced tomatoes.  I like it with small fresh mozzarella balls, cherry tomatoes, assorted olives, and thinly sliced red onion.  I make small, single-serving salads in little glass bowls, arranged around a central dollop of boniet that diners can use as they please.

Like many other Italian "family" recipes, there are probably a million ways to make boniet.  They all start with parsley, anchovies, garlic, and olive oil, but from there it seems that everyone has their own variations.  My family's version calls for a touch of basil and a little bit of tomato paste.

Boniet

1 large bunch of parsley, leaves only

4 cloves garlic

12 non-pareil capers

2 or 3 sweet basil leaves

2 ounces anchovies (1 small can), drained (reserve the oil.)

1½ tablespoons tomato paste

Using a Chinese chef's knife
to chop the ingredients finely.

1 tablespoon red wine vinegar

Pick all the leaves off of the parsley and discard the stems.  Chop the parsley, garlic, capers, basil, adn anchovies together until the mixture is an homogenous paste. Stir in the reserved oil from the anchovies, the tomato paste, and the vinegar.  Store in the refrigerator overnight to allow the flavors to meld.

Allow boniet to come to room temperature before using.  Spread on toast, or use as a dressing on tomatoes, eggs, and salad or use like pesto on pasta or pizza.

Boniet really does make an awesome pizza sauce.  Spread your pizza dough with some boniet, then add cooked, sliced boneless/skinless chicken breast, slices of fresh mozzarella, and a generous sprinkling of grated smoked provolone cheese.

Buon appetito!