Bignole parmesan

Pour the milk into a saucepan, retaining half cup; Add 100 g of butter and bring to a boil.

Sift the flour and pour in the boiling milk rain you'll momentarily removed from the fire.

Given the saucepan on the heat and mix with a wooden spoon until the mixture is well blended, forming almost a ball.

Remove from stove and add the grated Parmesan (keep by 20-30 g) and eggs, one at a time.

Add a good pinch of salt and mix to perfection.

Transfer the mixture (several times) in a pastry pocket and should be sprayed on the plate of the oven, forming piles the size of an apricot.

Bake at 200 degrees for about 20 minutes, until well browned bignole are; at this point estraetele from the oven for milk and sprinkle with remaining Parmesan cheese and cook for another 5 minutes.