how to make perfect Timpana

Hai, I hope you’re having an incredible day today. Today, we’re going to make a special dish, Timpana. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Timpana is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Timpana is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 tablespoons olive oil
  • 1 brown onion, halved, finely chopped
  • 250g beef mince
  • 250g pork mince
  • 55g (1/4 cup) tomato paste
  • 2 x 400g cans Italian diced tomatoes
  • 250ml (1 cup) Massel beef stock
  • 300g penne rigate
  • 4 bacon rashers, rind and excess fat trimmed, finely chopped
  • 1 eggplant, thinly sliced crossways
  • 3 eggs, lightly whisked
  • 70g (1 cup) finely grated parmesan
  • 3 hard-boiled eggs, peeled, chopped
  • Salt & freshly ground black pepper
  • 3 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  • 1 egg, extra, lightly whisked
  • Barbecue sauce, to serve
  • Mixed salad leaves, to serve

Method

  • Step 1
    Heat half the oil in a large frying pan over high heat. Add the onion and cook, stirring, for 5 minutes or until soft. Add the beef and pork mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato paste and cook, stirring, for 1 minute or until heated through. Add the tomato and stock, and bring to the boil. Reduce heat to low and cook, stirring occasionally, for 45 minutes or until sauce thickens. Remove from heat and set aside for 30 minutes to cool.
  • Step 2
    Meanwhile, cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain well. Set aside to cool.
  • Step 3
    Heat a large non-stick frying pan over medium-high heat. Add the bacon and cook, stirring, for 5 minutes or until crisp. Use a slotted spoon to transfer to a plate lined with paper towel. Add the remaining oil to the pan. Add half the eggplant and cook for 2 minutes each side or until golden. Transfer to a plate lined with paper towel. Repeat with remaining eggplant.
  • Step 4
    Preheat oven to 180°C. Combine the mince mixture, pasta, egg and parmesan in a large bowl. Add the bacon and hard-boiled eggs and gently fold until just combined. Taste and season with salt and pepper.
  • Step 5
    Line the base and side of a round 23cm (base measurement) cake pan with 2 of the pastry sheets. Trim excess pastry. Spoon half the pasta mixture over the pastry base. Top with eggplant. Spoon the remaining pasta mixture over the eggplant and smooth the surface. Top with the remaining pastry and lightly press the edges to seal. Brush with the extra egg. Bake in preheated oven, covering with foil if pastry browns too quickly, for 1 hour or until golden brown.
  • Step 6
    Turn timpana onto a baking tray and bake for a further 15 minutes or until golden. Remove from oven. Set aside for 20 minutes to cool slightly. Cut into wedges and serve with barbecue sauce and mixed salad leaves, if desired.

So that’s going to wrap it up for this exceptional food Timpana recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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