Funghi alla Franchi

Okay...you've got a BBQ at the villa...you're staring at it and it is staring back at you. Then look across the verandah at your big eyed family or group of friends. "Hunger" written across their faces. And you're thinking "what can I do that's different than ribs or chicken, and is faster than an Italian Lamborgini?" This is it - Funghi alla Franchi! This tastes so good and is so easy to make.....you'll be a hero.

• Ingredients
• Olive oil
• Balsamic vinegar (optional in a pinch)
• 3 cloves of garlic
• Some large cap mushrooms (Portobello, Porcini or other)
• 1 tablespoon of basil (optional in a pinch)
• Thin sliced Fontina or soft Pecorino chesse

  Directions

  Marinate or thickly coat your big cap mushrooms in the mixture of oil, vinegar, garlic and basil. Use amounts to your tastes and satisfaction. Let it sit for 30 minutes.

  Place it on the grill gill-side down for a while..say 5 - 10 minutes. Then flip it over so that you are grilling cap-side down. After 5 - 8 minutes or so cover the gill-side with a thin layer of your cheese and keep covered (optional) for another 2 minutes or so until it has melted.

That's it. Now look over at the smiling faces of your family and friends, pinch your fingers together, raise them to your lips just like Franchi and give a sharp kiss to your fingers as if to say "mama mia that's a good food."

Addendum: Frank passed on at an early age November 15, 2004. He had a passion for food, wine and laughter. Trained at Cordon Blue, seasoned in Mexico and Cannes, made his home in Pennsylvania, and my good buddy for over 30 years. I called him, "Da Tuna." Frankie lad, I miss you today.