Timpana
Timpana is a traditional Maltese dish, renowned for its deep flavors and rich, hearty composition. It's essentially a baked pasta pie, combining elements of Italian cuisine with a unique Maltese twist. This dish has been enjoyed by families across Malta for generations, often serving as the centerpiece for gatherings and celebrations. The origins of Timpana can be traced back to the historical influence of Sicily and Italy on Maltese cuisine, making it a delightful fusion of cultures.
Ingredients
To create this savory pie, you'll need a variety of ingredients that meld together harmoniously to produce the classic Timpana flavor. Below is a list of the ingredients required for this delicious dish:
- Rigatoni pasta
- Pastry
- Ground beef
- Onion
- Garlic
- Tomato puree
- Cheddar cheese
- Parmesan cheese
- Egg
- Milk
- Olive oil
- Salt & pepper
- Nutmeg
Preparation
1. Preparing the Meat Sauce
Start by heating olive oil in a large pan over medium heat. Add the diced onion and minced garlic, sautéing until the onion becomes translucent. Incorporate the ground beef, breaking it apart, and cook until it’s browned evenly. Season with salt, pepper, and a pinch of nutmeg. Stir in the tomato puree, reduce the heat, and let the sauce simmer for about 30 minutes.
2. Cooking the Rigatoni
While the sauce is simmering, prepare the rigatoni pasta by cooking it in boiling salted water for half the recommended time (around 5 minutes). This ensures it remains al dente and retains texture after baking. Drain and set aside.
3. Creating the Egg and Cheese Mixture
In a bowl, whisk together eggs and milk, then mix in grated cheddar cheese and parmesan cheese. This mixture will provide a creamy consistency and rich flavor to the pasta filling.
4. Combining Pasta and Sauce
Combine the cooked rigatoni with the meat sauce and ensure the pasta is thoroughly coated. Pour in the egg and cheese mixture, stirring gently until everything is evenly incorporated.
Cooking Process
1. Lining the Dish with Pastry
Roll out the pastry and line a greased baking dish, ensuring that the pastry covers both the base and the sides, with a bit overhanging to form the crust. Brush the inside of the pastry with some beaten egg to help seal and keep it crisp.
2. Filling and Baking
Pour the pasta and sauce filling into the pastry-lined dish, leveling the top. Cover with another layer of pastry, trimming away any excess, and press the edges to seal. Make a few small incisions in the top to allow steam to escape. Brush the surface with beaten egg for a golden finish.
Bake the Timpana in a preheated oven at 180°C (356°F) for approximately 45-60 minutes. Use a cooking timer to keep track, ensuring the top pastry is golden brown and cooked through.
Serving and Enjoyment
Once baked, allow the Timpana to rest for at least 10 minutes before slicing. This rest period helps the layers set, making serving easier and more visually appealing. Timpana is typically enjoyed as a substantial main course, accompanied by a fresh green salad or seasonal vegetables. Its robust flavors pair well with a glass of red wine, complementing the rich meat sauce.
Whether served at a family gathering or a holiday feast, Timpana captures the essence of Maltese cuisine—a perfect blend of comfort and tradition.