Method

• 1.
  Place the flour and 1/2 tsp salt flakes in a large bowl. Make a well in the centre and add the oil and 1/2 cup (125ml) water. Lightly beat 1 egg and add to the mixture. Using your hands, bring the mixture together to form a dough, adding 1 tbs of water if it seems too dry. Knead for 10 minutes or until smooth, then enclose in plastic wrap and rest in the fridge for 30 minutes.
• 2.
  Preheat oven to 180°C and line a large baking tray with baking paper.
• 3.
  For the filling, heat oil in a small frypan over medium-high heat. Add pancetta and cook for 3-4 minutes or until it starts to brown. Add zucchini and cook, stirring occasionally, for 6-8 minutes or until lightly browned. Season and set aside to cool. Combine ricotta, parmesan, egg and parsley with pancetta mixture in a bowl and season.

• 4.
  On a lightly floured work bench, roll out pastry to a 2mm thickness (it should be almost transparent). Place the pastry on a large floured tea towel.
• 5.
  Spread filling lengthways down one long side of the pastry, then use the tea towel to help you roll the strudel into a log, folding in sides as you go. Remove tea towel and place strudel onto prepared tray. Beat remaining egg and use to brush the top of pastry. Sprinkle with fennel seeds.
• 6.
  Bake for 40-45 minutes or until golden and cooked through. Cool on a wire rack before slicing. Scatter with baby parsley and drizzle with extra olive oil to serve.