Anchovy bignole

Boil a quart low salt and water 50 g butter; temporarily remove from heat and Add flour all at once, stirring constantly.

Turn the container over the flame and stir until the mixture will come off completely from the bottom and walls of the saucepan.

At this point remove from heat and add one egg at a time, mixing to perfection.

Transfer the mixture into a pastry pocket and divide it, piles the size of a walnut, greased oven plate.

Bake at 200 degrees for about 20 minutes, until browned and bignole will have blown out of duty.

Place the ricotta in a bowl and knead dough with anchovy paste; When you've got a creamy and homogeneous mixture, put it in a syringe and, later, in small doses should be sprayed within bignole.

Serve immediately.