Sunday dinner at Gramma’s

Written by Joy Paoletti and Judy Vig
Tuesday, 19 May 2009 08:22

Like most families, we took turns going to “Gramma” Izzo’s house one Sunday and our Nana’s house in West Hartford the next. When spending the weekend in town with Gramma, yes, that’s how we spell it and pronounce it, there was usually a sale going on at the family furniture store.

Dinner would have to be served around midday, so everyone could visit for a while, then get back to work. Aunti Lou and Uncle John would close the grocery store around noon, which gave Aunti Rea a chance to make a quick stop at Ann’s Bakery, for freshly baked Danish pastry and Italian cookies for dessert. Back at the house, Aunti Marge and Uncle Hank would be putting the finishing touches on everything while Gramma, stirring her big pot of gravy, was being ever so careful not to disturb the meatballs and braciola that were simmering inside. Little by little, everyone began to arrive, and the 20 sisters would spring into action, each knowing their jobs and exactly how to do them, the same way it had been done for many years before.

We were just about ready to sit down for dinner when everyone realized that cousin Johnny was not in his seat. No one could ever find Johnny. Why? Where was he? Didn’t he know we were waiting for him so we could eat? Well, he was hanging out the kitchen window on the third floor, because cousin Pamela dared him.

Our dinner was wonderful as usual, with the same menu, the same people and the same funny stories year after year. As we look back, we wish we could sit at that same table again, with those same special people, and hear those same heartwarming laughs.

In memory of our grandmother, we would like to share this great recipe with you that is so special to us!  

Gramma’s very special braciola

Directions:

Start by hard boiling four eggs. When they are done, set aside to cool. One Grandmother uses the eggs and one does not. It’s your preference! Combine the first six ingredients in a small bowl. Don’t be afraid to taste the mixture and readjust seasonings. Mash into a paste. If using the eggs, peel them and set aside. Pound beef slices and then smear a layer of crumb mixture on beef to cover the entire slice. Lay eggs to one end and start rolling, jellyroll style. Using butcher’s twine, tie the roll securely. Sprinkle with salt and pepper. Heat more olive oil in frying pan and brown braciola rolls on all sides. Once done, drop braciola bundles into your favorite pot of marinara sauce. Simmer at least two hours in sauce. Remove twine from braciola with a sharp knife and serve with your favorite pasta or polenta. Enjoy!