Panà Conserve e i Sapori Aragonesi
a Conversano - Bari
Via G.B. Vico, 16
70014 Conversano ( Ba )
Puglia - Italy
Tel e Fax 080/4950575
cell. 338/2470066
Email: pana.conserve@katamail.com
Italian tomato sauce production
Italian Preserves
Fine foods
Oil - Vinegar
Gourmet Italian food
Delicious Italian Sauces
Specialties
SUGO AL BASILICO
SAUCE WITH BASIL
Ingredients: Tomato
sauce, extra-virgin olive oil, basil, salt, and garlic.
It's the easiest of the tomato sauces flavoured with basil. Therefore it can be used for a variety of
dishes, pizzas, calzones, and goes well with either red or white meats; its ideal even with crawfish
(from the sea) or for a sauce with lobster.
SUGO AI PEPERONI
SAUCE WITH PEPPERS
Ingredients: Tomato
sauce, extra-virgin olive oil, green and yellow peppers, salt, garlic and
parsley.
This sauce is obtained by cooking the tomato sauce and adding lightly
fried (in extra-virgin olive oil) green and yellow
peppers. Even in this case it is a widely used sauce and can be
modified by adding a handful of capers and letting it simmer down until
dense in consistency which can be accompanied by fresh
bread; or, by adding some tuna and it becomes a great second dish.
SUGO ALLE MELANZANE
SAUCE WITH EGGPLANT
Ingredients: Tomato
sauce, extra-virgin olive oil, eggplant, salt, garlic and basil.
Even this sauce is obtained by adding pieces of lightly fried (in
extra-virgin olive oil with a pinch of
basil) eggplant during the final stages of the cooking time. For
variety you can add anchovies or anchovy paste and finely diced black
olives.
SUGO AI FUNGHI
SAUCE WITH MUSHROOMS
Ingredients:
Tomato
sauce, extra-virgin olive oil, cardoncelli mushrooms, salt, garlic,
parsley and white wine. This follows the same procedure as in the
preceding sauces but mushrooms sautéed in white wine have been
added. It is an excellent sauce for pizzas, calzones or accompanied
with French
fries.
SUGO AI CARCIOFI
SAUCE WITH ARTICHOKES
Ingredients: Tomato
sauce, extra-virgin olive oil, artichokes, salt, and garlic.
Same cooking procedure as for the tomato sauce with the addition of
fresh artichokes where the harder leaves and base have been removed and
added. Even this sauce is great for pizzas and finely diced green
olives according to the individual
tastes.
SUGO OLIVE E CAPPERI
SAUCE WITH OLIVES AND CAPERS
Ingredients: Tomato
sauce, green and black olives, extra-virgin olive oil, capers, garlic, salt and white wine.
Same procedure as the tomato sauce except the flavour has been enhanced by the addition of diced green and black
olives. Great for pizzas, calzones, or thicken this sauce and serve it with toast, or hardened
bread.
SUGO ALLA RUCOLA
SAUCE WITH ARRUGOLA
Ingredients: Tomato
sauce, arrugola, extra-virgin olive oil, salt, garlic and white wine.
After ¾'s of the cooking time, wild arrugola leaves have been
added and simmered for a few seconds more. Thicken this sauce and use
it as a topping for pizzas by adding thinly sliced gorgonzola
cheese.
SUGO ALLA DIAVOLA
SPICY HOT SAUCE
Ingredients: Tomato
sauce, spicy hot pepper, pepper, red wine, bay leaves, salt, extra-virgin olive oil, onion and
vinegar.
This is a more elaborate sauce because of the use of 'hot' spices and leaves of aromatic
herbs. Apart from the simple spicy dishes, it can be used with almost all types of crustacean
seafood.
SUGO ALLA RICOTTA FORTE
SAUCE WITH RICOTTA FORTE
Ingredients: Tomato
sauce, ricotta forte pecorino, extra-virgin olive oil, salt and onion.
This sauce is obtained by combining the tomato sauce with our typical
local ricotta that has been left to ferment over a period of time in
its natural form without the addition of acid forming
substances. Even this sauce, besides being used with the typical Apulia
region cavatelli pasta is ideal with fried cheese
calzones, pizza or toast.
SUGO AL CINGHIALE
SAUCE WITH WILD BOAR
Ingredients: Tomato
sauce, extra-virgin olive oil, wild boar, salt, onion, celery, carrot, bay
leaves, and red wine.
After having sautéed the onion with celery and diced carrots in
the extra-virgin olive oil, chopped wild boar meat is added after a few
minutes. Half way through the cooking time we add bay leaves, wine and
salt until reduced by half at which point the tomato sauce is then
added and simmered until
done.
Great for medium sized pasta, dusted lightly with parmigiano reggiano
cheese, perfect for winter days accompanied with a good dry red wine.
SUGO ALLO SPECK
SAUCE WITH SPECK
Ingredients: Tomato
sauce, extra-virgin olive oil, speck, salt, onion, bay leaves, red wine.
Prepared by sautéing finely diced onion in the extra-virgin
olive oil, adding speck with bay leaves and at the half way point
adding salt and red wine. After the wine has evaporated tomato sauce is
added to finish the cooking time. This is an excellent sauce for long
type pasta, for
example, vermicelli.
SUGO AL FAGIANO
SAUCE WITH PHEASANT
Ingredients: Tomato
sauce, extra-virgin olive oil, pheasant meat, salt, onion, celery, carrot, bay
leaves, red wine.
Prepared by sautéing all the aromatic ingredients in the extra-virgin olive oil, and before reducing the wine by
half, the tomato sauce is added and as soon as it boils we add the finely diced
pheasant.
Having a very delicate flavor, thicker type pasta is suggested, for example, tagliatelle, pappardelle, and orecchiette.
CIME DI RAPE A PEZZETTI
CHOPPED TURNIP TOPS
Ingredients: Diced turnip
tops, extra-virgin olive oil, salt.
Other than with the classic Apulia region orecchiette ( pasta) we
suggest accompanying these turnip tops with either beans or chick peas
or by sautéing anchovy fillets or paste in extra-virgin olive
oil and adding to the turnip
tops.
GRANO E FAGIOLI
CORN AND BEANS
Ingredients:
Corn, extra-virgin olive oil, beans, tomato sauce, garlic, salt, celery, bay
leaves.
Other than being a great as is product, you can change this dish by
sautéing some spicy sausage and adding to the corn and
beans.
ZUPPA DI CECI
CHICK PEA SOUP
Ingredients: Chick
peas, extra-virgin olive oil, tomato sauce, salt, garlic, bay leaves and celery.
These can be cooked as is for the simple pasta and chick pea dish, using medium sized pasta.
ZUPPA DI LENTICCHIE
LENTIL SOUP
Ingredients:
Lentils, extra-virgin olive oil, tomato, onion, parsley, and salt.
Even this has a simple cooking procedure and great with smaller type
pasta or served as a side dish with the traditional Christmas-time
'Zampone'
(stuffed pig's trotter) or served with sautéed sweet sausage.
ZUPPA DI FAGIOLI
BEAN SOUP
Ingredients:
Beans, extra-virgin olive oil, tomato sauce, garlic, salt, celery, bay leaves.
Bring to a boil and eaten as is or served tossed with medium sized
pasta, in Apulia
it's served with Cavatelli or a type called 'Gnocchi Sardi' . Can be
used also with a finely diced celery stalk flavored with oil and salt
and eaten with toast.
PURE DI FAVE
PUREED FAVA
Ingredients: Fava bean with outer skins
removed, extra-virgin olive oil, salt.
Obtained by cutting the fava bean in half and the outer layer removed.
Served alone with toast or used as a condiment on a ziti or penne pasta
type, with the addition of onion sautéed in oil and tossed with
the pasta and fava bean or accompanied with 'catalogna'
endive, wild endive or 'sivone' endive.
CICORIE E PURE DI FAVE
ENDIVE AND PUREED FAVA
Ingredients:
Endive, fava without outer skins removed, extra-virgin olive oil, sale.
After eliminating the endive of the hardened and yellowed outer leaves, they are cooked in salted water and
drained. They are then mixed with the pureed fava so that the flavors of the bean and vegetable compliment each
other. The magical touch of the extra virgin olive oil completes this gastronomical opera.
This dish is an essential part of the Mediterranean diet and was widely
used by our
ancestors. They sautéed a few cloves of garlic in oil, then
added the endive and pureed fava with a few pieces of unleavened and
unsalted
bread, mixing all together becoming a very refined dish as it is still
today.
BIETOLE AL POMODORO
SWISS CHARD WITH TOMATOES
Ingredients: Swiss
chard, extra-virgin olive oil, tomatoes, salt, garlic.
After having removed the thick filaments from the stalks, these are
cooked in salted water.
Separately, garlic and fresh tomato are sautéed in olive oil and
the swiss chard is then added until the stalks take on the reddish
color of the
tomato.
They are eaten as is or with a dusting of pecorino cheese.
CARCIOFI SOTT'OLIO
ARTICHOKES IN OIL
Ingredients:
Artichokes, extra-virgin olive oil, vinegar, mint and garlic.
After having removed the hardened stalks and outer leaves, they are
cooked in vinegar and placed in glass containers filled with olive oil
where a few pieces of mint leaves and garlic have been
added. Excellent as a side dish served with bread or cut into pieces
and added as a pizza
topping.
POMODORI SECCHI SOTT'OLIO
SUN DRIED TOMATOES IN OIL
Ingredients: Sun-dried
tomatoes, extra-virgin olive oil, salt, vinegar, mint and garlic.
Typical product of the Apulia territory, sun-dried tomatoes represent a product that is the most simple and genuine that nature
offers, because its nature that offers us the most basic of ingredients, the
tomato, and its nature that sees to their drying by the heat of the sun consenting them a flavorful
uniqueness.
LAMPASCIONI SOTT'OLIO
BULBS OF GRAPE HYACINTH IN OIL
Ingredients: Bulbs of grape
hyacinth, extra-virgin olive oil, vinegar, and salt.
Typical product of the Apulia cooking made with simple ingredients but
rich in
flavors, the bulbs express this concept in the most flavorful of ways.
Growing underground, these rose colored bulbs have a very particular
flavor and with the oil they become an irresistible temptation for the
palate.
A simple dish sprinkled with salt and pepper, or accompanied with oven baked
lamb. Can also be fried after having been coated with 'pastella', a paste made with
flour, egg and milk.
OLIVE ROSSE IN SALAMOIA
RED OLIVES IN SALAMOIA
Ingredients:
Olives, salamoia, bay leaves.
Obtained by using olives that have been freshly picked and placed in salted water, and occasionally stirred and re-salted as
needed. After about 6-7 months bay leaves and fennel are added, after an additional 3 months they are ready to be
eaten.
Eaten as an antipasto with bread. They are also very useful added to various oven baked
dishes, in the Apulia region, many use them in Cod-fish recipes.
Before using, it is suggested that they be soaked in fresh water for at least 24
hours, where the water has been changed a few times.
The following two types of syrup can be added to milk or to beaten egg yolks and eaten at breakfast.
VINCOTTO (GRAPE SYRUP)
Ingredients: Grapes (Montepulciano and Negroamaro varieties) and sugar.
The 'mosto' is obtained from the mashing of the two types of grapes,
then brought to a boil with the sugar for about 7-8 hours until a dense
syrup forms. All done according to local traditions.
Used as a coating for a variety of traditional cookies.
COTTO DI FICHI
ITALIAN FIG SYRUP
Ingredients: Figs (Ficotali variety), sugar.
After having picked the figs, in this case the 'Ficottali' variety, a
type that is found only in our local region, they are cooked for about
4 hours; they are then added to a press and the syrup obtained is
brought to a boil with the addition of sugar, for at least 11 hours
until the desired consistency is
obtained.
This fig syrup is also used for a variety of traditional cookies.
All of the sauces are without preservatives, antioxidants,
sterilized in hot water for at least 50-60 minutes and can be preserved
up to 24 months as long as they have not been opened. Once opened they
should be refrigerated.
The products in oil can be preserved up to a year. Once opened refill until completely covered with extra-virgin olive oil.
Italian version > Panà Conserve
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