Timpana

Timpana is a traditional Maltese dish, often served as a first course during the Christmas festivities. It is a baked pasta dish, similar to Italian lasagna, but encased in a pastry shell. The dish is also popular in Italy, particularly in Sicily, where it is known as timballo.

Ingredients and Preparation

The main ingredients of Timpana include macaroni, beef, pork, tomato sauce, cheese, and eggs. The pasta is first cooked and then mixed with the meat sauce, which is typically made from a combination of ground beef and pork, sautéed onions, crushed tomatoes, and a variety of herbs and spices. This mixture is then combined with beaten eggs, which help to bind the ingredients together, and grated cheese.

The pastry shell is made from a simple dough of flour, water, and fat (usually lard or butter). The dough is rolled out and used to line a baking dish, then the pasta and meat mixture is spooned into the shell. The dish is then covered with another layer of dough, and baked until the pastry is golden and crisp.

Variations

There are many variations of Timpana, both within Malta and in other countries. Some versions use different types of pasta, such as penne or rigatoni, while others add additional ingredients to the filling, such as mushrooms, peas, or hard-boiled eggs. In Sicily, it is common to include pieces of sausage or prosciutto in the filling, and to use a béchamel sauce in addition to the tomato sauce.

Cultural Significance

Timpana is a dish that is deeply rooted in Maltese culture and tradition. It is often prepared for special occasions and family gatherings, and is a staple of the Christmas meal. The dish is also featured in the famous Maltese novel, In the Name of the Father (And of the Son), by Immanuel Mifsud, where it is used as a symbol of the protagonist's Maltese identity.

See Also

• Maltese cuisine
• List of pasta dishes
• List of Christmas dishes