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  • Tradition Maltese pasta dish TIMPANA

    1 vote
    Tradition Maltese pasta dish TIMPANA
    Prep time:
    Cook time:
    Servings: 6
    by Nazzareno Casha
    65 recipes
    		 >
    500g puff pastry (frozen sheets) 500g dried macaroni or penne 300g beef mince 300g pork mince 300g chicken livers, diced (optional) 300g bacon, finely diced 500g onions, finely diced 4 cloves garlic, crushed 150g parmesan cheese, grated 150g tasty cheese, grated 7 eggs, beaten 200g tomato paste 200g tomato purée 500ml chicken or beef stock 150g butter Salt and pepper For glaze 100ml milk 1 egg, extra Don't worry, preparing Timpana is not hard: Preheat oven to 180˚C. Fry onions and garlic in olive oil for 5 minutes, then add bacon and pork mince, stirring well to separate. Add beef mince and continue stirring, cooking for another 10 minutes. If you want to try the traditional recipe, add chicken livers and cook for another 5 minutes. Now, pour the stock, mix well and bring to boil. Simmer for 20 minutes. Add tomato paste and tomato purée. While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked, a bit before al dente, to give you an idea. Drain and mix with sauce, adding parmesan and tasty cheese. Stir in beaten eggs to give consistency to the mixture. Line a greased baking dish with the pastry, also on the sides. Fill it with the pasta dressed up with the bolognaise sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape. Bake for 1 to 1 ½ hours

    Ingredients

    • 500g puff pastry (frozen sheets)
    • 500g dried macaroni or penne
    • 300g beef mince
    • 300g pork mince
    • 300g chicken livers, diced (optional)
    • 300g bacon, finely diced
    • 500g onions, finely diced
    • 4 cloves garlic, crushed
    • 150g parmesan cheese, grated
    • 150g tasty cheese, grated
    • 7 eggs, beaten
    • 200g tomato paste
    • 200g tomato purée
    • 500ml chicken or beef stock
    • 150g butter
    • Salt and pepper
    • For glaze
    • 100ml milk
    • 1 egg, extra

    Directions

    1. Don't worry, preparing Timpana is not hard:
    2. Preheat oven to 180˚C.
    3. Fry onions and garlic in olive oil for 5 minutes, then add bacon and pork mince, stirring well to separate.
    4. Add beef mince and continue stirring, cooking for another 10 minutes. If you want to try the traditional recipe, add chicken livers and cook for another 5 minutes. Now, pour the stock, mix well and bring to boil. Simmer for 20 minutes. Add tomato paste and tomato purée.
    5. While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked, a bit before al dente, to give you an idea. Drain and mix with sauce, adding parmesan and tasty cheese.
    6. Stir in beaten eggs to give consistency to the mixture.
    7. Line a greased baking dish with the pastry, also on the sides. Fill it with the pasta dressed up with the bolognaise sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
    8. Bake for 1 to 1 ½ hours

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