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- Cuisine: Maltese
- Prep Time: 20 min(s)
- Cook Time: 2 hr(s)
- Serves 6–8
Timpana is the ultimate pasta pie. Macaroni or penne is cooked and added to a rich bolognaise-style sauce, often enhanced by chicken livers. With the addition of cheese and eggs, the pasta and sauce is spooned into a pastry case and cooked until golden.
Ingredients
75 g butter250 g onions, finely diced
2 garlic cloves, crushed
150 g bacon, finely diced
150 g minced pork
150 g minced beef
150 g chicken livers, diced (optional)
250 ml chicken or beef stock
100 g tomato paste
125 ml tomato puree
250 g macaroni or penne
75 g parmesan, grated
75 g tasty cheese, grated
4 eggs, beaten
salt and pepper
250 g puff pastry sheets
Glaze
1 egg
2 ½ tbsp milk
Preparation
Heat the butter in a saucepan and add the onion and garlic. Sauté for 5 minutes. Add the bacon and pork, stirring well to separate, then add the beef and continue cooking for 10 minutes, stirring every so often. Add the chicken livers if using and cook for 5 minutes. Add the stock, stir well and bring to the boil. Simmer for 20 minutes. Add the tomato paste and puree, simmer briefly and remove from the heat.Meanwhile, cook the pasta in a large pot of salted boiling water until just undercooked. Drain, then mix through the sauce. Stir in the cheeses and egg and season with salt and pepper.
Preheat the oven to 180°C. Line a buttered baking dish with the pastry, extending it up the sides. Spoon in the pasta and cover with another layer of pastry. Prick the timpana all over with a knife to let steam escape. Beat the egg and milk for the glaze and paint it over the timpana. Bake for 1–1 ¼ hours.
SBS cook’s notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
If you enjoyed this Timpana recipe then browse more Maltese recipes, pasta recipes and our most popular hainanese chicken rice recipe.
Maltese Restaurants
Displaying 4 of 4 Maltese Restaurants.
| Restaurant | Book Online | Suburb | |
| 1. | The Original Maltese Cafe | Surry Hills | |
| 2. | Maha Bar & Grill | Melbourne | |
| 3. | Pastizzi Cafe | Newtown | |
| 4. | Cafe Valletta | Sydney |
Comments (10)
Previous
16 Jun 2011 04:16 AEST
Al
Bangalore
I am cooking it on Saturday
Really looks yummy. Will come back and report
Agree(0 people agree)
Disagree(0 people disagree)
22 Apr 2011 11:17 AEST
John
West Midlands
Just like I had in the 1960s
Thanks for this recipe.
it will be nice to try it again.
In the 1960s, I used to go to a quiet little 'cafe', in Valletta, where I would order a 'Timpani'.
They were cooked in a pudding bowl, and turned out, upside down, onto a plate.
There was always too much for one person to be honest, but I was young, full of life and skinny as a pikestaff. Usually I managed finish them!
Delicious.
JW
14 Dec 2010 09:00 AEST
Ian C. Purdie
Budgewoi NSW
Excellent - hot, cold or warmed up
This is near identical to that of my former Maltese neighbours and I've tasted it over the decades. The principal difference I can discern as they substitute "Hampers tinned Corn Beef", separated with a fork for the beef mince. They might also double the quantity. The corned beef is available from Coles, Woolworths and elsewhere.
09 Aug 2010 09:52 AEST
Rieta
Truganina
01 Jun 2010 02:50 AEST
Patricia Parnis
Ontario Canada
favourit dish in my Family
I make timpana quite often I'm maltese and cook alot of maltese dishes.Whne I make timpana I do not use any meats I use Canned corned beef the sauce is the same but instead of ground beef and livers I use that and I also add ricotta with it to and it comes out really tasty.
14 Aug 2009 07:53 AEST
Trish
Wentworthville
Always popular
I have made this recipe on a number of occasions and it is always very popular. The recipe is a little bit involved but is certainly worth the effort. I always add extra tomato paste and tomato puree to make the bologanise a bit richer. This recipe can easily feed an army of people and it tastes just as good as leftovers the day after (if there is any left!)
14 May 2009 07:49 AEST
anna muscat
deer park in victoria
timpana
i am married to a maltese, and have learned to make quite a few maltese dishes. i learned a few more when we went to to europe in 2006.
i always make the baked macaroni. my husband likes using the ricotta cheese insted of the tasty cheese, then i top the macaroni with parmesan cheese, and put in the oven. my husband likes his baked macaroni really crunchy, so we cook it in 180c oven for almost 2 hours. Really yummy, but will try the timpana, as the cook makes it look so easy.
11 May 2009 07:02 AEST
katy
Bathurst
comfort food on cold night
made without livers as a trial and had people for tea as first tasters and they loved it. I always try new things and have people over for there imput and it was very good. I would serve it for lunch with a salad on a cold day as a filler as it goes a long way
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