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