Essentials of Classic Italian Cooking
Embogone -- Cranberry Beans, Sage, and Rosemary Sauce
Page 198
Cuisine: Italian | Course Type: Main Courses
(2 reviews)
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Recipe Reviews
sturlington from Hillsborough, NC
I didn't have the right kind of beans for this and had to use dried beans that I had previously cooked. The resulting mixture was a little dry, unfortunately. It is probably better with fresh cranberry beans.
(edited 9th October 2012) (0) comment (0) useful
This was a surprise hit. Cranberry beans are the same as borlotti beans, I discovered. Very easy to make. For Cooking Italy we made pappardelle, but most any chunky noodle would do (i.e., no spaghetti, etc.)
We got 4 servings as advertised.
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