Pastuccia (Pork Flan)
- 2 lb cornmeal
- salt to taste
- water to taste
- 2 oz raisins
- 1 ¼ lb pork sausage , cut into small chunks
- 3 egg yolks
- 7 oz pancetta (italian bacon)
- 2 ½ tablespoons extra virgin olive oil
Put in a receptacle the flour and salt and mix well with the warm water. When everything is mixed well, so that no dry flour remains in the bottom of the receptacle, add the raisins and sausage cut into pieces, mixing together with some egg yolks.
Then put a copper oven-dish (or a non-stick pan) onto the heat with abundant italian pancetta or bacon in small chunks and when they begin to brown, put in the mixture, spreading it out and leveling it off with a wooden spoon, then spread a little clarified pork fat over the surface and sprinkle with pieces of italian pancetta or bacon.
Brown well top and bottom and serve piping hot.