Pepe Nero e Finocchio Anglo-Italian Scotch Egg

I know that this is not strictly Italian. I do not believe it has yet found itself lurking in the shadows of a Venetian bàcaro or perched precariously atop an overflowing plate of Turin stuzzichini.

BUT… it is the quintessential English (or should that be Scottish?) bar snack. The most sublime, and oft under-rated, example of a finger-food. This just begged, or rather yelled, for a little Italian adaptation.

Therefore, following many a singed eyebrow, too many a split yolk, and a surplus of soggy bottoms, I present to you the Anglo-Italian scotch egg.

🥚 Makes 2 large Scotch Eggs

Note: I controversially opted for baking rather than deep-fat frying. Yet this proved a welcome deviation; the meat retained its succulence, the breadcrumbs crisped to a delightful golden crunch, and the yolk remained pliable, though admittedly slightly overdone. A decision not made by my arteries, but one they will thank me for, nonetheless.

Further Note: The Italian salsiccia; it is not just the interlacing of fennel and black pepper, but the texture also that makes it so very different to a butcher's banger. Forget soft and smooth; this is coarse, compact, and weighty.

• 4 fennel & black pepper salsicce

• 2 medium eggs

• Breadcrumbs or stuffing mix

• Flour (for dusting)

• (one extra egg for dipping your pork into)

1. Preheat your oven to 180’C (fan).

2. Put 2 eggs (with shells on) into boiling water for 6 mins (or 5 for slightly runny).

3. Once boiled, place in a bowl of icy water, and put in the fridge.

4. In the meantime, de-condom your sausage into a bowl.

5. Give the meat a good squelching.

6. Take your eggs out of the fridge, and de-shell.

7. Pour flour, breadcrumbs, and a (beaten) raw egg onto 3 separate plates.

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8. Take a large sheet of cling film, lay flat out, and in the centre, place half of your squelched sausage.

9. Fold one side of your cling film on top and flatten, working your hand to the sausage as you would a rolling pin to the dough.

10. Repeat with the other half.

11. Dip your egg first into flour, then place in the centre of your sausage.

12. Encase your egg and roll into a perfect ball.

13. Plunge your nearly-there scotch egg into the beaten egg.

14. Clothe it with the breadcrumbs.

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15. Place in the oven and cook for 30 minutes (turning halfway through).

16. Knife poised and ready to pounce… cut in.