Bucatini in Paper

Rinse the fennel in cold water, pat dry, remove the woody bottom and any bracts, remove the cabbage and set aside. Cut the vegetables into fine rings.

Briefly sauté fennel and cherry tomatoes in olive oil. Extinguish with soup and port wine, season with saffron and do everything together on a large fire for five minutes.

At the same time cook the bucatini or possibly maccheroni in enough boiling hot salted water until al dente, this takes about ten minutes, if using other types of pasta eight to fifteen minutes. Drain and rinse under cold water. Drain the pasta very well and mix with the vegetables and the raisins, pine nuts and olives.

Divide the pasta evenly among the baking papers and garnish with fennel greens. Close each into oblong packets and secure the ends with paper clips.

Meanwhile, bake the bucatini in the oven heated to 150 °C on the second rack from the bottom or possibly on the broiler at a sufficient distance from the embers for thirty minutes. Serve immediately.

(*) Bucati, bucatoni, bucatini – and regionally also pericatelli – are narrow, tubular pasta that look like spaghetti but have a hole in the middle (it. Bucati). Even more important than with other pasta, these varieties with the long shapes are cooked in a very large frying pan, that the salted water also boils really bubbling and that you stir occasionally during the cooking.

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