PECORINO ROMANO PARMESAN RECIPES

Steps:

• In a 12-inch skillet or Dutch oven, heat the olive oil over medium. Add the fennel, onion and rosemary, and cook for 4 to 6 minutes, stirring occasionally, until tender. Add the garlic and red-pepper flakes and cook until fragrant, about 1 minute.
• Begin adding handfuls of the greens, cooking and stirring until leaves wilt.
• Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes.
• Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano. Taste and season with salt and pepper. Divide among shallow bowls and top with more Pecorino Romano. Serve with toasted bread and a dish of red-pepper flakes on the side.

Steps:

• "Preheat oven to 375. For Sauce: 1) Melt butter in medium sauce pan over medium-low heat. 2) Add onion, garlic, anchovies, pepper flakes and oregano - salt and pepper to taste. Cook until onion is softened. 3) Stir in crushed tomato and diced tomato with juices and sugar. Increase heat to medium-high and bring to a simmer. 4) Reduce heat and simmer until slightly thickened. 5) Remove from heat and stir in basil and tablespoon of olive oil 6) Set aside. For Eggplant: 1) Line large baking sheet with paper towels. 2) Cut stem end off eggplant then slice off 1/4 inch lengthwise. Discard end and side slice. 3) Starting with cut side, slice of 1/4 inch slices. Repeat with each eggplant to get about 25 slices. 4) Whisk 4 eggs in shallow dish. Add flour to a separate shallow dish. 5) Heat oil in large skillet to very hot. 6) Dredge eggplant slices in flour first shaking off excess, then dip in egg allowing excess to drip off. Place each slice in hot oil. 7) Working in batches, fry eggplant slices until lightly browned on both sides - about 2 minutes or so on each side. Transfer to baking sheet as each is done. Assemble: In 13x9 inch baking dish layer as follows: - thin layer of sauce - eggplant - pecorino cheese - repeat ending with sauce - top with fontina cheese Bake until bubbling around the edges - about 30 minutes. Switch to broil - broil until fontina cheese on top begins to brown - 1 to 3 minutes. Remove from oven and let cool for about 20 minutes. Serve. "