Bignole with anchovy

Preparation:

Preparation: Boil a small quarter of water with salt and 50 g of butter; momentarily remove from the heat and add the flour, all at once, stirring constantly. Return the container to the flame and stir until the mixture detaches completely from the bottom and sides of the saucepan. At this point, remove from the heat and add one egg at a time, mixing perfectly. Transfer the mixture into a pastry bag and distribute it, in small heaps the size of a walnut, on the buttered oven plate. Bake at 200 degrees for about 20 minutes, until the bignole have browned and puffed up properly. Place the ricotta in a bowl and work it with the anchovy paste; when you have obtained a creamy and homogeneous mixture, put it in a syringe and, in small successive doses, spray it inside the bignole. Serve immediately.