Ham cream puffs

Put to fire a casserole with a quarter of water, butter and a pinch of salt: bring to a boil, add the flour all at once, stirring quickly to eliminate any lumps.

Cook, without ceasing to stir, until the dough will come off from the bottom and walls of the container.

Then remove from heat, let stand for 5 minutes, then stir the first egg lumping together well; Let stand 5 minutes more, add the second egg and then gradually the other, being careful not to add the next if the old one is well incorporated.

At this point, you can combine the grated Parmesan, prosciutto and anchovies, minced so fine as to be almost reduced to mush.

Mix everything well.

Put to fire a big fried pan with plenty of oil and let it heat up: check out the mixture with a spoon and slide it into the hot oil, with another teaspoon dipped earlier in oil.

Place in the pan only three or four profiteroles at a time: when you'll see them puffy and Golden, well levateli with a skimmer and let dry cooking grease on absorbent paper towels.

Keep fritters warm hand that will extract them from the oil.

Serve immediately.