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 the flour, grated Parmesan, salt, and pepper.
Add the water and extra-virgin olive oil and mix until you have a smooth batter.
Set the batter aside and thinly slice the fennel using a mandoline.
Add the fennel to the batter and gently fold in.
Grease the baking tray with a little oil, sprinkle with breadcrumbs, and spread the batter with the fennel evenly 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 more minutes if it is not crispy enough and cover with aluminum foil if it browns 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 crispier surface, slightly increase the amount of breadcrumbs or finish baking under the grill for 1-2 minutes, watching carefully so it does not burn.
Italia, Toscana
| Energy (kcal) | 165.85 |
| Carbohydrates (g) | 30.35 |
| of which sugars (g) | 1.23 |
| Fat (g) | 2.07 |
| of which saturates (g) | 1.16 |
| Protein (g) | 7.27 |
| Fibre (g) | 2.07 |
| Salt (g) | 0.17 |
