3 large cloves garlic, thinly sliced

2 tablespoons (30 ml) butter

6 tablespoons (90 ml) walnut or olive oil (or a mixture of both)

10 fillets oil-packed anchovies, rinsed, patted dry and finely chopped

In a small skillet, soften the garlic in the butter over low heat. Gradually add the oil, stirring constantly. Cook gently for about 10 minutes or until the garlic is soft. Add the anchovies and mash with a fork. Continue cooking, stirring for a few minutes. Pour into a small fondue pot and place on the stove over low heat.

Serve with crisp vegetables and slices of crusty bread that is placed under the dipped vegetable to facilitate the trip for each bite onto the plate. Buon Appetito!

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