Preheat the oven to 220°C and prepare a rectangular baking tray (about 30x40 cm) by lining it with parchment paper.
In a bowl, mix together the flour, grated Parmesan, salt, and pepper.
Add the water and extra virgin olive oil and mix until a smooth batter is obtained.
Set the batter aside and slice the fennels very thin using a mandoline.
Add the fennels to the batter and gently fold in.
Grease the tray with a little oil, sprinkle with breadcrumbs, and evenly spread the batter with the fennels in the tray.
Sprinkle the surface with breadcrumbs and a drizzle of extra virgin olive oil.
Bake on the lowest rack of the preheated oven at 220°C for 40-45 minutes; continue baking a few minutes longer if not crispy enough, and cover with aluminum foil if it darkens too much.
Remove from the oven, let cool slightly, cut into pieces, and serve.
Mandoline
Bowl
30x40 cm baking tray
Parchment paper
Mixing spoon
Store in the refrigerator for 2-3 days in an airtight container; reheat in the oven to restore crispiness.
If you want an even crisper surface, slightly increase the amount of breadcrumbs or finish cooking with the grill for 1-2 minutes, checking that it doesn’t burn.
Italy, Toscana
| Energy (kcal) | 165.54 |
| Carbohydrates (g) | 30.35 |
| of which Sugars (g) | 1.23 |
| Fat (g) | 2.05 |
| of which Saturates (g) | 1.19 |
| Protein (g) | 7.3 |
| Fiber (g) | 2.07 |
| Sale (g) | 0.11 |
