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maltatoday | SUNDAY • 27 DECEMBER 2020 10 Maltese timpana Recipe by Pippa Mattei SERVINGS: 12 persons FOOD Bolognese sauce • 1kg minced beef and pork, mixed • 200g chicken livers • 6 rashers bacon, chopped • 1 Maltese sausage, skinned • 500g chicken giblets, cleaned, boiled and chopped (optional) • 1 small kidney, boiled and chopped • 4-6 tins tomatoes, chopped or whole • 4 tbsp tomato purée (kunserva) • 2 medium onions, chopped • 6 cloves garlic, chopped finely • 1 tbsp sugar • 1 carrot grated Other • 1kg tube macaroni (Ziti) • 4 eggs, hard-boiled • 4 eggs, raw, beaten • 2 pig brains • 2 large aubergines • 1kg puff pastry • 200g Parmesan cheese, grated • Salt and pepper INGREDIENTS INSTRUCTIONS 1. To make the Bolognese, fry the onions and garlic in some olive oil until golden. 2. Put pork and beef mince in another pot and cook until browned. 3. Pour out excess liquid and set cooked meat aside. 4. Into the cooked onion, add the bacon and chicken livers and cook for a few mins until the livers change colour, chop and return to pan with the giblets and kidney. 5. Fry until cooked and add the cooked minced meat and Maltese sausage. 6. Add the tinned tomatoes, kunserva, grated carrot and sugar. 7. Simmer for 90 mins, until the sauce is a rich colour with a glaze. Set aside. 8. Slice the aubergines. Place in a colander, sprinkle with salt and leave for 30 mins to drain. Rinse and pat dry and fry in oil. Set aside. 9. Rinse the pig brains in cold, salted water, making sure there are no bones left. Boil in fresh water until pale in colour and cooked through (about 5 mins). 10. Roll out the defrosted puff pastry to line a well-greased, high-sided pot, or very large cake tin. 11. Boil the pasta until al dente. Drain the pasta very well and put into a large mixing bowl. 12. Immediately mix in the Bolognese mixing with a large wooden spoon trying not to break the pasta tubes. 13. Add the raw eggs and Parmesan seasoning with salt and pepper. 14. Carefully place the pastry in the pot, leav- ing enough overlap to wrap around the top of the dish. 15. Add a quarter of the macaroni mix, some aubergine, a hard-boiled egg and a piece brain. 16. Continue layering until all the ingredients are used up, ending in a layer of pasta. 17. Wrap the pastry overlap onto the top fold- ing over so that the macaroni is completely covered. 18. Bake immediately in a moderate oven for 1 hr and set aside, covered with foil, in a cool place overnight. 19. On Christmas day cook for another 2 hrs until golden. 20. Turn out onto a baking tray, and if the un- derneath needs more cooking, put it back into the oven for another 15 mins. 21. Allow to settle for 15 mins before slicing and serving. Thursdays at 6:30pm on TVM Repeats Monday at 2.00pm on TVM2 Friday at 5.30pm on TVM2 gourmettoday.recipes Facebook @gourmetchallenge