Page 227 - A Literary Holiday Cookbook

inches of water. Place on high heat. When the water comes to a boil,

remove from heat and cover for 6 minutes. Drain and allow the eggs
to cool.

2 While the eggs cool, preheat oven to 375°F. In a medium bowl,

combine tomatoes, olive oil, and ¼ teaspoon salt. Toss to combine.
Spread tomatoes in an even layer on a baking sheet and place in

oven for 25 minutes until tomatoes have split and several are
beginning to brown on top. Remove from oven and transfer tomatoes

to a blender. Blend until smooth and transfer to a large bowl (it

should yield approximately 6 tablespoons of tomato mix). Set aside.

3 Lightly beat the remaining egg in a small bowl and set aside. Place

the panko crumbs in another small bowl and set aside. If the
sausage is in casings, remove the casings and discard. Place the

sausage in a medium-sized bowl. Knead in ½ teaspoon salt and ¼

teaspoon pepper into the sausage.

4 Fill a medium-sized pot with vegetable oil approximately 2 inches

deep and place over medium heat until oil reaches 350°F (if you flick
in a bit of panko, it should sizzle energetically).

5 While the oil heats, wrap the eggs as thinly as possible in the

sausage. Do this by dividing the sausage mix into 6 equal pieces
and shaping these into balls. Flatten a ball in your palm and place an

egg in the center. Press the sausage around the egg until it is
completely encased with no gaps. Repeat for all the remaining eggs.

Roll the sausage-wrapped eggs in the beaten egg. Then roll them in

the panko crumbs.

6 Lower 2 to 3 eggs into the oil and cook for 3 minutes or until the

breading is golden brown and the sausage is cooked through (cut
into the sausage layer of 1 egg to check for doneness). Remove the