500g puff pastry (frozen sheets)
500g dried macaroni or penne
300g beef mince
300g pork mince
300g chicken livers, diced (optional)
300g bacon, finely diced
500g onions, finely diced
4 cloves garlic, crushed
150g parmesan cheese, grated
150g tasty cheese, grated
7 eggs, beaten
200g tomato paste
200g tomato purée
500ml chicken or beef stock
150g butter
Salt and pepper
For glaze
100ml milk
1 egg, extra
Don't worry, preparing Timpana is not hard:
Preheat oven to 180˚C.
Fry onions and garlic in olive oil for 5 minutes, then add bacon and pork mince, stirring well to separate.
Add beef mince and continue stirring, cooking for another 10 minutes. If you want to try the traditional recipe, add chicken livers and cook for another 5 minutes. Now, pour the stock, mix well and bring to boil. Simmer for 20 minutes. Add tomato paste and tomato purée.
While the sauce is cooking, cook pasta in a large pot of boiling salted water until just undercooked, a bit before al dente, to give you an idea. Drain and mix with sauce, adding parmesan and tasty cheese.
Stir in beaten eggs to give consistency to the mixture.
Line a greased baking dish with the pastry, also on the sides. Fill it with the pasta dressed up with the bolognaise sauce and cover the top with another layer of pastry which has been pricked all over with a knife to let steam escape.
Bake for 1 to 1 ½ hours
Receta Tradition Maltese pasta dish TIMPANA
Maltese