Timpana is basically a pasta pie. It looks delicious, I can't wait to try it!
Ingredients:
* 1 onion
* 2 garlic cloves
* olive oil
* 1 can of peeled tomatoes
* 1/2 cup of water
* 800g ground beef
* 4oz chicken liver
* 1lb of macaroni
* 4 eggs
* 4 tbls grated parmesan cheese
You'll also need to make some shortcrust pastry and for that you'll need:
* 2 cups of flour
* 2oz lard
* 2oz butter
* 1/2 tsp salt
* 2-3 tbls water
First make the pastry. Put the flour in the bowl and add the fats, broken up into small pieces.
Rub the fats into the flour to make breadcrumbs.
Add the water and stir with a fork. The breadcrumbs will start to form a dough. When you have a ball of pastry put it in the fridge to chill.
Heat the oil in a pan and add the chopped onion and garlic. Stir and cook for a few minutes.
Add the beef and livers, cook until browned off.
Add the tomatoes and the water. Stir in well, chopping the tomatoes a bit with your spoon. Bring to the boil and simmer for 20 minutes.
While the sauce cooks you need to hard boil 2 of the eggs and cook the macaroni.
Now you can get the pie dish ready. Roll out 2/3 of the pastry to make the pie base.
Butter a pie dish and put the pastry inside making sure it comes all the way up the sides too.
Drain the cooked macaroni and add it to the meat sauce. Stir well so the pasta is coated.
Chop the 2 hard boiled eggs and add that along with the parmesan to the pan. Mix again.
Spoon the filling into the pie dish.
Roll out the remaining 1/3 of the pastry to make the lid. Place it on top and press down onto sides to seal. Brush with an egg wash made from beating the other 2 eggs.
Bake for 1 hour at gas mark 5.
Mmm! This dish was just as I expected. Delicious! I especially liked the flavour the chicken livers added to the meat sauce. I was slightly disappointed that the pie didn't hold together better but the taste more than made up for that.
Ingredients:
* 1 onion
* 2 garlic cloves
* olive oil
* 1 can of peeled tomatoes
* 1/2 cup of water
* 800g ground beef
* 4oz chicken liver
* 1lb of macaroni
* 4 eggs
* 4 tbls grated parmesan cheese
You'll also need to make some shortcrust pastry and for that you'll need:
* 2 cups of flour
* 2oz lard
* 2oz butter
* 1/2 tsp salt
* 2-3 tbls water
First make the pastry. Put the flour in the bowl and add the fats, broken up into small pieces.
Rub the fats into the flour to make breadcrumbs.
Add the water and stir with a fork. The breadcrumbs will start to form a dough. When you have a ball of pastry put it in the fridge to chill.
Heat the oil in a pan and add the chopped onion and garlic. Stir and cook for a few minutes.
Add the beef and livers, cook until browned off.
Add the tomatoes and the water. Stir in well, chopping the tomatoes a bit with your spoon. Bring to the boil and simmer for 20 minutes.
While the sauce cooks you need to hard boil 2 of the eggs and cook the macaroni.
Now you can get the pie dish ready. Roll out 2/3 of the pastry to make the pie base.
Butter a pie dish and put the pastry inside making sure it comes all the way up the sides too.
Drain the cooked macaroni and add it to the meat sauce. Stir well so the pasta is coated.
Chop the 2 hard boiled eggs and add that along with the parmesan to the pan. Mix again.
Spoon the filling into the pie dish.
Roll out the remaining 1/3 of the pastry to make the lid. Place it on top and press down onto sides to seal. Brush with an egg wash made from beating the other 2 eggs.
Bake for 1 hour at gas mark 5.
Mmm! This dish was just as I expected. Delicious! I especially liked the flavour the chicken livers added to the meat sauce. I was slightly disappointed that the pie didn't hold together better but the taste more than made up for that.
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