Pastuccia

Immerse theraisins in warm water for about ten minutes, so as to make it soft and uniform. Drain it carefully and dry it with paper towels: it must be hydrated but not wet, so as not to dilute the corn dough in the next phase.

Collect the cornmeal In a bowl, add the salt and gradually pour in the boiling water, stirring continuously. the mixture until the flour has absorbed the water and the dough comes away from the sides of the bowl, with no dry patches or obvious lumps.

Add the mixture to theraisins soaked, the Italian sausages Crumble the egg yolks. Mix carefully until the ingredients are evenly distributed. the mixture It must appear consistent, uniform and compact enough to be transferred to a baking dish.

Brown in a shallow pan the fat and the thin or the pancetta, using the lard or the olive oil indicated in the ingredients. Keep the heat until the meat takes on color and develops an intense aroma; set aside a few cubes of pancetta to be placed on the surface.

Unite the mixture Of cornmeal to the browned contents of the shallow pan and stir to incorporate the seasoning and meat. Continue until the mixture is well combined and the fat is distributed without forming separate areas on the bottom.

Pour the mixture in one baking dish and level it with the back of a tablespoon, creating a regular layer to promote uniform cooking. Distribute the diced tomatoes on the surface pancetta set aside, leaving them clearly visible above the dough.

Bake it baking dish at (392°F) 200°C and cook for about forty minutes. Check that the surface is well cooked and that the pancetta has turned golden brown; remove the Pastuccia and serve it piping hot, when its aroma and consistency are at their best.