About Beth

Beth
Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene
Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah
Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug
Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy
Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi
Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan
Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry
Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma
Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim
Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Red and Yellow Bell Pepper Sauce with Sausages | Main | Asparagus Sauce with Ham and Cream »

Embogoné - Cranberry Beans, Sage, and Rosemary Sauce

According to Marcella's intro to this dish the name embogoné has its roots in an Italian dialect word for snails, bogoni. But don't worry, we won't be cooking any snails - just some beans and rigatoni. But not the cranberry beans in the title. Whenever I ask for cranberry beans, even at Nicastro's in Ottawa, all I get is a quizzical look - so I have used the Marcella-approved red kidney bean option.

The ingredients in this recipe are quite simple, with one exception. I normally don't have pancetta sitting in the fridge. And again, the preparation of the ingredients is quite simple, with one exception. The red kidney beans have to be soaked in water overnight, so this is not a last-minute dish.

I am beginning to be able to use some ingredients from my garden, if only the small herb garden. The rosemary and sage in the photo below were picked only a couple of minutes previously.

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This is a 3-burner dish - a bit unusual for Marcella's recipes in my limited experience.

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The final result.

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The preparation of this dish did not go exactly as expected. I thought I closely followed the directions for preparing the red kidney beans but they were not fully cooked at the end of the allotted time. I had to boil the beans for much longer than the specified time before they were acceptable - which threw off the timing of the final stage of the preparation. Next time I will make sure the beans are fully cooked before starting the pasta.

While the schedule calls for this dish to appear at the end of June, I think it is better suited to a cooler month. At least that's when I will try it next.

Comments (5)

Another great effort Doug! I think I would enjoy this in cold weather as well.

Marcella Hazan:

My dear Doug, twice I have led you astray on this one. First, by allowing the substitution of red kidney beans instead of the cranberry. I put that in because the cookbooks have global distribution and there are places in other countries that have no clue to cranberry beans. But it shouldn't be in North America! They are a native crop in the Northwest, and I have seen canned cranberry beans in Italy that had been packet in the States. There really is no substitute for them, and they are also widely available online as borlotti. The other imprecise bit of information is the cooking time. To quote Carole Anne, the sage of Amsterdam, "A critical aspect of Marcella's instructions is that the time allotments are ALWAYS with a caveat: when it is thoroughly browned, or when it is soft , or whatever. The "when" is very important." Sorry. The time is probably close to 2 hours. I pay close attention to a lot of details, but timing something bores me. Sorry. You did such a good job nonetheless.

How did it taste? Would you make it again?

Doug:

Hi David,

I must say that my enjoyment of the dish in the moment was tempered a bit by my frustration with cooking the beans. I actually think I liked it better as a leftover the next day.

It is not dissimilar to pasta e fagioli and I do think it is a cool weather dish, one I will make again.

I agreed to join this project so that I would have the opportunity to try lots of new recipes. And instead of browsing through a cookbook to try something that appealed for one reason or another - eg. time, ingredients, preparation - I was told, "Here's your list. Now do it."

Would I have cooked this on my own? Probably not - cranberry beans? soaking overnight?

Now having done prepared it once, will I do it again? Definitely yes.

Your photos are great, Doug! Keep up the good work!

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This page contains a single entry from the blog posted on June 30, 2010 6:00 AM.

The previous post in this blog was Red and Yellow Bell Pepper Sauce with Sausages.

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