Maltese Timpana Recipe. How to prepare it? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i will make it a little bit tasty.
Timpana recipe, make your own traditional Maltese baked macaroni in a pastry case. Timpana is the ultimate pasta pie!
Here is the best “Maltese Timpana” recipe we have found until now. This is gonna smell and look delicious.
Ingredients of Maltese Timpana
- You need 500 grams of macaroni.
- You need 500 grams of minced beef and pork (mixed).
- It’s 250 grams of chicken livers (optional).
- You need 500 grams of flaky pastry.
- Prepare 2 large of chopped onions.
- You need 3 clove of garlic.
- Prepare 2 tbsp of tomato paste.
- It’s 4 tbsp of grated parmesan cheese.
- It’s 4 of eggs (lightly beaten).
- Make ready 250 grams of Ricotta cheese.
- Make ready 1 of salt.
- Take 1 of 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.Maltese cuisine is rife with dishes that embody a medley of influences and flavours, and one of And now, the culinary marvel that is timpana, comprised of baked pasta encased in pastry, has made it.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.
Maltese Timpana instructions
- 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..
Timpana is a pasta casserole originating from Malta.The top is covered with another layer of pastry, which is typically pricked to let the steam escape while timpana is baked until golden brown.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.
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.Jump to navigation Jump to search.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.
