Maltese Timpana—Golden Savory Pasta Pie with Tomato, Olive & Caper Salad (includes complimentary surprise dessert)

Thursday’s dinner brings the sunny, deeply comforting flavors of Malta to Ragna’s Table. Maltese cuisine is shaped by the island’s position in the Mediterranean, where European, North African, and Middle Eastern influences have mingled over centuries. The result is food that feels both familiar and wonderfully distinctive—rustic, generous, and full of character.

The centerpiece of the meal is Timpana, Malta’s celebrated savory pasta pie. Pasta and a rich, slow-cooked beef-and-tomato sauce are combined with grated cheese and seasonings, then tucked inside a pastry crust. A scattering of sesame seeds crowns the pie before it is baked to a deep golden brown. Beneath the crisp, flaky pastry is a tender and flavorful filling that makes Timpana especially satisfying.

A fresh tomato, olive and caper salad provides a lively counterpoint. Juicy tomatoes, briny olives, capers and fresh herbs are dressed simply with citrus and olive oil. Its brightness and gentle acidity cut through the richness of the pie, while the crisp vegetables bring freshness and color to every serving.

This meal also offers a nourishing combination of protein, vegetables and satisfying carbohydrates. Grass-fed organic beef provides protein, iron and vitamin B12, while tomatoes contribute vitamin C and lycopene, a naturally occurring antioxidant. Olives and olive oil supply flavorful unsaturated fats, and the fresh herbs and vegetables add additional plant nutrients. Paired together, the pie and salad create a filling meal with a thoughtful balance of richness and freshness.

Every plate brings together crisp and tender textures, slow-cooked savory flavor, bright citrus, sweet tomatoes and the distinctive salty accents of olives and capers. It is a warm and celebratory introduction to Maltese cooking and a delicious example of how simple Mediterranean ingredients can become something truly memorable.

I’m delighted to share this taste of Malta with you and hope you enjoy discovering Timpana at Ragna’s Table.

I can’t wait to cook this for you!