Recipe: Yummy Maltese Timpana

Maltese Timpana. Timpana recipe, make your own traditional Maltese baked macaroni in a pastry case. Timpana is the ultimate pasta pie! Macaroni with bolognaise style sauce are baked in a pastry case in either a deep.

Turn timpana out of pans and serve with salad. This Maltese baked pasta pie was such a favourite it became a Sunday special for this Maltese "Nanna's timpana was a staple at family get-togethers as well as a regular dish at home," says. Watch Pippa Mattei, and her husband John, make a Christmas timpana the Maltese way - with chicken livers and giblets and pigs' brains! (If you can't stomach the offal, just leave it out.) A Maltese classic, this hearty baked pasta pie is worth its weight. You can cook Maltese Timpana using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Maltese Timpana

1. It's 500 grams of macaroni.
2. Prepare 500 grams of minced beef and pork (mixed).
3. It's 250 grams of chicken livers (optional).
4. Prepare 500 grams of flaky pastry.
5. Prepare 2 large of chopped onions.
6. You need 3 clove of garlic.
7. You need 2 tbsp of tomato paste.
8. You need 4 tbsp of grated parmesan cheese.
9. Prepare 4 of eggs (lightly beaten).
10. It's 250 grams of Ricotta cheese.
11. You need 1 of salt.
12. Prepare 1 of pepper.

This Maltese (Italian-Greek-Egyptian) pasta bake has made its mark on the Mediterranean for centuries; here's why America. After a long discussion in the kitchen with my (Maltese!) boyfriend, I have to accept that my recipe is not a traditional Maltese timpana - but it tastes just as good, even my man agreed with that! A decadent dish combining pasta and pastry, Maltese Timpana is little known outside of the Mediterranean archipelago where it is a delicacy, though some may note it's resemblance to Italian. Food in Malta is a pretty big deal.

Maltese Timpana instructions

1. Prepare sauce: - saute onion and garlic in margarine - Add ground meat. - Salt and pepper to taste. - Stir well and cook for about 15 minutes. - Add the tomato paste and a cup of beef stock. - Simmer for an hour..
2. Fry livers in margarine for 5 minutes..
3. Boil macaroni until barely tender. Rinse under cold water. mix the cooked meat and tomato mixture into the macaroni. Add ricotta, beaten eggs, and grated cheese. Season with salt and pepper to taste. Stir well..
4. Cover bottom and sides of a baking dish with pastry or phyllo dough. Put in a layer of macaroni mixture. If you cooked chicken livers, arrange these over the macaroni and cover with another layer of macaroni. Cover with pastry..
5. Bake in oven for an hour at 200° C. or until the top is brown. Let it rest for half an hour before cutting in squares..

The Maltese love food and their cuisine is so full of flavour it's undeniable that passion, love and dedication are the key ingredients. From Wikimedia Commons, the free media repository. Jump to navigation Jump to search. This dish is Malta's answer to pasta pie. It is most likely Sicilian in origin, given the proximity of the two Mediterranean islands, however countless regional versions exist in Italy.