A grand Maltese baked pasta dome encased in golden puff pastry, filled with macaroni bound in a rich egg-and-cheese sauce with ground beef and tomato.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic dish
Garnishes: parsley
Accompaniments: green salad
Instructions
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1
Cook pasta until very al dente. Drain and cool slightly.
-
2
Brown ground beef with onion and garlic. Add tomatoes, simmer 20 min until thick. Season and cool.
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3
Mix pasta with meat sauce, beaten eggs, Parmesan, and ricotta. Add nutmeg.
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4
Line a deep greased baking dish with rolled puff pastry, leaving overhang.
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5
Fill with pasta mixture, fold pastry over the top, and seal edges. Brush with egg wash.
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6
Bake at 190°C (375°F) for 40-45 min until pastry is deep golden. Rest 15 min before slicing.
Did You Know?
Timpana is the centerpiece of every Maltese village festa, with families competing over whose version is the most magnificent.
Chef's Notes
Equipment Tips
- large pot
- deep baking dish
- rolling pin
Garnishing
parsley
Accompaniments
green salad
The Story Behind Timpana
Timpana arrived in Malta through Sicilian influence, evolving from the Italian timballo. During the British colonial period, puff pastry replaced the traditional pasta crust. It became inseparable from Maltese festas and Sunday gatherings, a dish that feeds a crowd with pride.
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