Cranberry beans, sage, and rosemary sauce (Embogoné) from Essentials of Classic Italian Cooking (page 198) by Marcella Hazan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • clcorbi on March 02, 2018

    This is such a good comfort-food dish. I made it with freshly-cooked navy beans since that's what I had; otherwise followed the recipe as written. So decadent and flavorful, and extremely fast to boot.

  • TrishaCP on February 13, 2016

    This is warm, comforting, and utterly delicious. A perfect choice if you want a "stick to your ribs" pasta dish. Visually, this is not at all appealing, so not the best choice for a dinner party. I used cencioni pasta since I had it on hand, and that was ok, but the suggested pappardelle or rigatoni would be better as they are thinner.

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