NANA'S GRAVY & MEATBALLS
From Florence Johnston (Ft. Meyers, FL)
I have decided to mail you copies of Nana's meatballs and gravy. It has been a while since I made them but the memory of them cooking on Sunday morning still lingers. She would give me a taste of the mixture before she fried them. Raw. Everybody loved her meatballs. Even Chuck Spiegel gets a look on his face when we mention "aunties meatballs".
Also, note that her sauce was called Gravy.
GRAVY
1) Put oil in pan, enough to cover bottom.
2) Add small onion, cook till soft.
3) Add 2 cloves chopped garlic mix well.
4) Put in paste and can of water or wine.
5) Add one can of strained or pureed tomatoes (35 oz.).
6) Season with 3/4 tsp salt, pepper, 2 tsp. sugar, and pinch of basil and oregano
7) Add 1/4 can (from tomatoes) water and let simmer about 1 hour and then add another 1/4 can water.
8) Fry meatballs and add to sauce (plus fat from meatballs), add extra pork or meat (leftovers)
9) Cook another hour - simmer
MEATBALLS
1 1/2 lbs hamburger or 1 lb hamburg + 1/2 lb. pork
1/2 c. breadcrumbs (made from stale bread)
3 or 2 eggs
2 minced cloves garlic (add to crumbs or meat mixture)
A little water
Parsley
3/4 c. grated cheese
Salt & pepper
Mix and shape
Fry in oil
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Joe's Biscotti Recipe was part of an exhibition, Brooklyn Utopias, which ran from October 2, 2009 - January 22, 2010 at the Brooklyn Historical Society. It culminated in a printed cookbook for participants.
Joe's Biscotti Recipe was offered as an active and dispersed monument to my father. Recipe cards with my father's prized biscotti recipe were available at the exhibition. He took great pride in cooking for his friends and family. It connected him to his Italian heritage and allowed him to express his love for those around him. August 2009 marked the five year anniversary of my father's passing.
In addition to being an offering, I wanted Joe's Biscotti Recipe to also act as a catalyst for the reciprocal exchange of meaningful recipes. Through the vehicle of the exhibition and this blog, I asked people to reciprocate with their own recipes that serve to connect them to people and/or places that are no longer with them physically.
As the online collection of recipes grew, the site acted to give form to the recipes and people that connect us to our social histories. Keeping these recipes and cultures alive today tactically ensures that they will be a part of our futures.
A print version of the online cookbook was produced at the closing of the exhibition and mailed out to all the contributors via USPS.
Joe's Biscotti Recipe was offered as an active and dispersed monument to my father. Recipe cards with my father's prized biscotti recipe were available at the exhibition. He took great pride in cooking for his friends and family. It connected him to his Italian heritage and allowed him to express his love for those around him. August 2009 marked the five year anniversary of my father's passing.
In addition to being an offering, I wanted Joe's Biscotti Recipe to also act as a catalyst for the reciprocal exchange of meaningful recipes. Through the vehicle of the exhibition and this blog, I asked people to reciprocate with their own recipes that serve to connect them to people and/or places that are no longer with them physically.
As the online collection of recipes grew, the site acted to give form to the recipes and people that connect us to our social histories. Keeping these recipes and cultures alive today tactically ensures that they will be a part of our futures.
A print version of the online cookbook was produced at the closing of the exhibition and mailed out to all the contributors via USPS.
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