Baked panelle with fennel and orange salad

Ingredients

For 1 serving

• Chickpea flour85 g
• Fennel150 g
• Orange1
• Black olives5
• Parsley5 g
• Extra virgin olive oil2 teaspoons
• Saltto taste
• Black pepperto taste

In season: November – March

Method

1. In a small pan, off the heat, whisk the chickpea flour into the cold water (about three times its weight) with a pinch of salt until there are no lumps; wash and chop the parsley.
2. Cook over a medium heat for 10 minutes, stirring constantly, until thick and pulling away from the sides; turn off the heat and stir in the parsley.
3. Oil a plate lightly, spread the mixture on it straight away half a centimetre thick, smoothing it with a wet spatula, and leave to set for 15 minutes; meanwhile heat the oven to 220 °C (conventional).
4. Cut the set mixture into rectangles, lay them on a lined baking tray, brush with half the oil and bake for 15 minutes, turning halfway, until golden.
5. Meanwhile trim the fennel and slice it paper-thin; peel the orange with a knife, removing all the white pith, and cut it into segments or slices; dress with the black olives, the remaining oil, salt and black pepper.
6. Serve the panelle hot with the salad.