Hey everyone, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, maltese timpana. One of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.
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.
Maltese Timpana is one of the most popular of recent trending meals on earth. It is simple, it is quick, it tastes yummy. It is enjoyed by millions every day. They are nice and they look fantastic. Maltese Timpana is something which I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook 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)
- Take 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
- Get 4 eggs (lightly beaten)
- Prepare 250 grams Ricotta cheese
- Take 1 salt
- Get 1 pepper
A Maltese classic, this hearty baked pasta pie is worth its weight. This Maltese (Italian-Greek-Egyptian) pasta bake has made its mark on the Mediterranean for centuries; here's why America. Timpana is a pasta casserole originating from Malta. Timpana is a pasta casserole originating from Malta.
Instructions 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.
It's prepared with a combination of puff pastry sheets, macaroni or penne pasta, beef, pork. Imqarrun il-Forn (as it's called in Maltese) is one of the favourites in Maltese cuisine. As with most Mediterranean meals, pasta features heavily in Maltese cooking. 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! From Wikimedia Commons, the free media repository.
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