Hey everyone, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, maltese timpana. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Maltese Timpana is one of the most favored of current trending meals on earth. It is easy, it is quick, it tastes delicious. It is appreciated by millions every day. Maltese Timpana is something that I have loved my entire life. They are fine and they look fantastic.
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 dish or baking tray until its golden brown.
To get started with this particular recipe, we have to prepare a few ingredients. You can have maltese timpana using 12 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Maltese Timpana:
- Prepare 500 grams macaroni
- Get 500 grams minced beef and pork (mixed)
- Take 250 grams chicken livers (optional)
- Make ready 500 grams flaky pastry
- Take 2 large chopped onions
- Prepare 3 clove garlic
- Get 2 tbsp tomato paste
- Make ready 4 tbsp grated parmesan cheese
- Prepare 4 eggs (lightly beaten)
- Make ready 250 grams Ricotta cheese
- Get 1 salt
- Make ready 1 pepper
Heat oil in a large, heavy-based pan over medium heat. Timpana: a traditional Maltese pasta pie. This Maltese baked pasta pie was such a favourite it became a Sunday special. Every Sunday, Maggie Vella would head to her small kitchen to cook two special dishes.
Steps to make Maltese Timpana:
- 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.
- Fry livers in margarine for 5 minutes.
- 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.
- 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.
- 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.
One was a simple chicken-based soup that became known as 'Nanna soup'; the other a baked pasta pie, called timpana, a. Essentially baked macaroni in pastry, timpana is Maltese comfort food at its best. Timpana is best described as macaroni with meat sauce, baked in a pie. A nod to Malta's Italian influences, it's essentially a second cousin to baked ziti, but with boiled eggs, sometimes chicken livers, and flaky pastry crust for good measure. Timpana - Maltese Pasta Pie with Zucchini and Aubergine.
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