I have wanted to make Timpana for years but for some reason or another I have never got around to making it. Although Timpana is Sicilian in origin, it's also popular Maltese dish that is often made on special occasions. Having all my family around for dinner after Hoover's birthday party last Saturday constituted a 'special occasion' so I decided to give it a go.

If success can be measured by a lack of leftovers, then my timpana was an absolute success. Most people would shrink back from such a rich, heavy dish but my family jumped at the idea of carb's wrapped in carb's and devoured an entire dish of timpana in little under 15 minutes.

Luckily I thought to whip the camera out before they pounced on the timpana other wise I would have had no proof whatsoever to having ever made it. I can't even describe what it taste like because I did not get to have a piece. Not even a crumb was left as someone thoughtfully wiped the baking tray clean with a piece of bread. I was assured by the token Sicilian in the room that my first attempt at timpana was a pretty convincing. Mum also gushed over it with glowing terms as she was fortunate enough to get a piece. So I guess your just going to have to trust me, my mother and the Sicilian and try this recipe for yourself.
 

Timpana

Recipe source - Adapted from The Food & Cookery of Malta (2001)

This recipe calls for calf brain and chicken livers. I absolutely abhor offal to the point of not being able to look at it let alone handle it and cook it. If you have a more robust disposition then go ahead and add the offal to your sauce. I cut corners with this dish and used hand made all butter Carême puff pastry.
 

Ingredients

500g organic minced beef

500g rindless bacon, finely minced

1 large onion, diced

3 cloves of garlic, minced

2 fresh bay leaves

3 tbsp of tomato paste

400g tin of diced Italian tomatoes

125ml beef or chicken stock

Grated fresh nutmeg

Sea salt & freshly ground pepper

Olive oil

500g macaroni

4 organic eggs (1 egg to glaze pastry)

6 tbsp of grated grano padano

2 x 375g packets of Carême all butter puff pastry

 
Method

1. Preheat the oven to 220C/425F/Gas 7

2. Fry the onion, garlic and bay leaf in some olive oil until soft. Add the minced bacon and beef and cook for 15 minutes. Add the diced tin tomatoes, beef stock and tomato paste and cook for a further few minutes. Grate in some nutmeg, season to taste and gently simmer for a further 30 minutes

3. Meanwhile cook macaroni in a large pot of salted boiling water according to the instructions on the packet. When the pasta is al dente drain and mix the meat sauce into the macaroni. Add three eggs and the grated grano padano. Mix well and then allow to cool.

4. Lightly oil a 40x26cm baking dish and then roll out half the puff pastry to fit the baking dish. Spoon the macaroni and meat sauce into the baking dish. Cover with the remaining puff pastry and fold the edges. Glaze the top and edges with beaten egg.

5. Bake at to 220C/425F/Gas 7 for 15 minutes and then reduce the oven to 180C/350F/Gas4 and bake for a further 30 minutes. Once cooked allow the timpana to stand for 10 minutes before serving as this allows for the timpana to slice neatly.