Family at its best: Timpano is a lot like family: a diverse collection of flavors, textures, layers and colors. It requires work, yes, and is a bit finicky but so very worth it. (Bill Hogan/Chicago Tribune) |
1 pound bulk spicy Italian sausage (or links, casings removed)
1 pound ground chuck
1 tablespoon sugar, optional
For the meatballs:
2 large eggs
1 pound ground beef
1 cup unseasoned breadcrumbs
6 to 8 tablespoons finely-chopped parsley
1/2 cup grated Parmigiano-Reggiano cheese
2 to 4 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper
Olive oil, for frying
For the dough:
4 cups flour
1 1/2 teaspoons salt
1 cup cold salted butter, in 1/2-inch cubes
5 egg yolks
1/2 cup ice cold water
For the filling:
1 pound ground chuck
1 tablespoon sugar, optional
For the meatballs:
2 large eggs
1 pound ground beef
1 cup unseasoned breadcrumbs
6 to 8 tablespoons finely-chopped parsley
1/2 cup grated Parmigiano-Reggiano cheese
2 to 4 cloves garlic, minced
1/2 teaspoon salt
Freshly ground pepper
Olive oil, for frying
For the dough:
4 cups flour
1 1/2 teaspoons salt
1 cup cold salted butter, in 1/2-inch cubes
5 egg yolks
1/2 cup ice cold water
For the filling:
