About this recipe:Bignè are notoriously a dessert in Italy, but in this case the tradition changes. These bignè are salted and not sweet. They can be garnished with cold cuts of any type or cheese, or maybe even both! These are a traditional Emilia Romagna started recipe.
Place the water and butter in a saucepan and bring to the boil.
Once the butter has melted add the flour, remove from heat and stir quickly, mix well until the mixture is well blended.
Start adding the eggs one at a time and stir until they are completely absorbed. Add the grated Parmesan cheese, mozzarella cheese and selected cold cut cuts in small pieces; season with salt and pepper.
With the help of a spoon, form mounds of the mixture on a baking sheet lined with parchment paper.
Bake for 30 minutes. Now they are ready and you can decide to eat them as they are, or split them in half and fill with more cold cuts or cheese.
They are perfect for a lunch or dinner which does not include heavy first or second courses since these bignè are quite filling, so 4 small bignè each is the ideal. Also serve with a small side of tomato sauce to dip them in to enhance the taste. This recipe is for 10 bignè.