Timpana-Maltese Dish

Ingredients

• 1 lb. flaky or short pastry
• 2 chicken or 1 turkey giblets, chopped finely
• 1/2 lb. ox brain
• 1/2 lb. pork liver
• 1/2 lib. minced pork or beef
• 2 tbsp. tomato paste
• 4 beaten eggs
• 2 hard boiled eggs
• salt and pepper
• 2 lb. macaroni - long tube type
• 4 oz. grated Parmesan cheese
• stock

Directions

Grease well a large deep casserole dish. (Flat bottom and straight sides, like a soufle dish). Line bottom and sides with pastry. Prepare sauce by cutting liver into small pieces and fry in a saucepan together with giblets. Add minced pork and fry for 2 minutes more. Add tomato paste, mix well, then add 1 1/2 cups of stock. Season and cover and simmer for 20 minutes.
Clean and cut brain into small pieces and put aside. Meanwhile bring to the boil a large pot 3/4 full of water and spoonful of salt. Cook macaroni in this for 10 minutes or until nearly done. Drain well and mix with the sauce. Now put a layer of macaroni mixture in pastry lined dish, layer of brains, layer of sliced hard boiled eggs, layer of grated cheese, layer of beaten eggs. Continue in this way until all ingredients have been used. Cover top with pastry cut to the size of the dish and decorate the edges of pastry. Prick top with fork to let steam out. Bake for 1 hour or until pastry is golden brown. Let pie stand for a few minutes, then turn out on to a dish. Cut into slices and serve hot.

Submitted 6/13/05.
Source: The Palace Kitchen, Compiled & Edited by Christine P. Meekison
Submitted By: Jean Trenholm
JTrenholm@email.msn.com
Timpana-Maltese Dish