Timpana

Name: Timpana
Cuisine: Malta
Ingredients: ½ pt / 280 ml meat stock or red wine; ½ pt / 280 ml meat stock or red wine; 8 oz / 230 g chicken livers; 12 oz / 340 g canned plum tomatoes; 1 lb / 455 g macaroni or bucatini; 1 lb / 455 g macaroni or bucatini; 1 lb / 455 g flaky or puff pastry freshly ground black pepper; salt; 2 onions, peeled and finely chopped; 2–3 garlic cloves, peeled and crushed; 2 tbsp olive oil; 8 oz / 230 g lean beef, minced or finely chopped; 8 oz / 230 g lean pork, minced or finely chopped; 1 lb / 455 g flaky or puff pastry freshly ground black pepper; 3 eggs, lightly beaten; 2 oz / 60 g Parmesan cheese, freshly grated

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Times Cookbook

By Frances Bissell

Published 1995

About

Ingredients

2 onions, peeled and finely chopped
2 tbsp olive oil
2–3 garlic cloves, peeled and

Europe
Malta
Main course

Method

Fry the onions in the olive oil until soft and golden. Add the garlic, pork and beef to the onions, and fry until browned all over. Add the stock or wine, and cook on a fairly high heat until most of the liquid has evaporated. Add the tomatoes. Bring to the boil, and simmer gently for 1–1½ hours. (You can prepare the sauce to this point the day before required.) Trim the chicken livers, separat