This wonderful dish brings back memories of Christmas lunch as a child with family and Christmas crackers being pulled as we eat this wonderful recipe. Our crowns seemed to fall over our foreheads however we still were happy to wear them. To rekindle those lovely Christmas memories or to create new ones you will need,
Firstly, kindly ask your butcher to mince the fresh beef, gammon, Maltese sausage and chicken livers together. It is all minced in one go, they know the quantities to add and all you need to do is cook it. This mix gives a delicious flavor.
- 500g penne pasta
- 500g minced beef, gammon, livers and sausage
- 1 onion
- 2 cloves of garlic
- 1 jar tomato sauce
- 2 bay leaves
- 1 tbsp fresh oregano
- 1 jars mixed tomato and chili sauce
- 2 small jars sundried tomato paste
- Sunflower oil for cooking
- 250g fresh pecorino romano grated
- 3 hardboiled eggs
- 2 aubergines
- 2 eggs for binding
- Step 1 Get a deep pan, add your cooking oil, your peeled and chopped onion and garlic and add to the pan. Add the oregano and stir until cooked. Break up the mince with your hands and add it to the pan in batches so it browns evenly. Once the beef is browned add your jars of tomato sauces and sun dried pesto and keep cooking, add the bay leaves and seasoning and lower the heat and let your sauce simmer on a very low heat until tender. This should take around two hours.
- Step 2 Whilst this is happening hard boil your eggs, cool and remove their shell and chop up.
- Step 3 Wash your aubergines, chop up and cook in a pan with some oil. Once cooked set aside.
- Step 4 Put a pot of water to boil with a dash of oil. When the water boils add the pasta for around seven minutes or until slightly cooked. Strain and set aside.
- Step 5 When the sauce is cooked and the meat is lovely and tender, add the sauce to your pasta and mix. I like to do this in a very large pot so you mix all the ingredients well and you don’t break up the pasta. Add the hardboiled eggs and aubergines and mix again, season well and add the grated cheese and beaten eggs to bind it all together.
- Step 6 Get your baking dish, grease it and line it with the pastry. Recipe beneath this. Add the pasta mixture and place the top part of the pastry onto your timpana. You can either freeze this until you need it or cook it a couple of hours before you need it and keep it warm.
- Step 7 As I usually make the timpana, for Christmas lunch, my brother in law always helps me tip it out of the tin and onto a plate. Thankfully we always do this after a couple of glasses of wine so we are not too worried on the end result. Saying that it has never let me down. Cut a slice and enjoy.
Short crust pastry
- 300g butter
- 500g flour for pastry
- Pinch of salt
- 2 tbsp water for binding
- Some extra flour for your surface
- Step 1 Make sure your butter is at room temperature, cut it into cubes and place it in the blender with the sieved flour. Add your salt and pulse until you get breadcrumbs, this does not take long so don’t over pulse. Add the water and pulse once more until the dough combines together. Sprinkle the left over flour on your surface and place the dough on it. Knead the dough gently and wrap in cling film and chill. Roll out as per instructions above for the timpana.