Ardo: Traditional Sicilian Cuisine with Chef Marotta

Named for their first-born, Leonardo, co-owners Chef Roberto Marotta and Jacqueline Nicosia are at the helm of Toronto's Michelin-recognized restaurant Ardo and Vivi Imports, a premier distributor of authentic Sicilian products, testament to the couple’s passion for the Sicilian lifestyle and the best of the region. Arriving for dinner on a cold winter evening on the recommendation of friends, we are so happy we did. A small cozy neighbourhood restaurant with an inviting menu of Sicilian classics, the lighting is subdued and the service warm and attentive. Beginning with a glass of Prosecco as we looked over the menu, we decided on the Capesante and Arancino, traditional Sicilian dishes we enjoyed when we were last in Sicily. The raw scallops were sensational and could have ordered them again. For entrées, w chose the Branzino and Brasato, a classic Italian beef dish braised with red wine, porcini mushrooms and fresh herbs to tender and delicious perfection. A taste of traditional Sicilian cuisine, we will definitely return to this neighbourhood gem.

Exterior of Ardo on King East

Ardo's menu of Sicilian cuisine

Interior of Ardo with chef Marotta's brother Alessandro 

who is manger of the Sicilian gem

Always lovely to start with a glass of Prosecco before dinner

Capesante, sliced raw scallops with lemon, chili, olive oil and wild fennel 

Arancino, a Sicilian rice cone filled with beef ragu, green peas and caciocavallo cheese

Etna Bianco, my favourite white wine when we were in Sicily

Pan-Fried Branzino with grilled tomatoes and zucchini

Brasato, braised beef in red wine with porcini mushroom jus, butter and seasonal green greens

Chef Roberto Marotta

Co-Owner Jacqueline Nicosia

www.ardorestaurant.com

Rico e Pepe

Serves 2

Recipe courtesy of chef Roberto Marotta

7 oz fresh or dry spaghetti

5 1/2 oz fresh ricotta

2 oz aged Sicilian Pecorino

2 tsp freshly ground black pepper

Prior to starting you will need to smooth out your ricotta. This can be done in any standard blender until smooth. Bring a pot of water seasoned with salt to a boil and add pasta. In a large pan, toast 1/4 of the black pepper in a pan on high heat. Add 2 tsp of the pasta water to the black pepper pan and turn off the heat. Add ricotta to the black pepper pan and whisk together. If needed, add in more pasta water for a smoother consistency and to loosen the sauce. Drain the pasta and add to the pan. Mix everything together. Add in the pecorino and finish with the remaining black pepper.

Polpette di Cavalofiore Cicchetti  

Serves 4 as appetizer

Recipe courtesy of chef Roberto Marotta

1 head of Cauliflower

4 medium potatoes, such as Yukon Gold

2 large eggs

1 cup Ragusano or Parmigiana Reggiano, grated 

1 tbsp unsalted capers

Peel the potatoes and cut in half. Clean and chop the cauliflower in large florets. In separate pots of boiling salted water, boil the cauliflower and potatoes until fork tender. Drain and place into a large mixing bowl. 

Preheat oven to 350°F and line a rimmed baking sheet with parchment paper. In a bowl, mash the cauliflower and potatoes together until fluffy. Add the capers, cheese and eggs, and mix well until well combined. Roll the mixture into half-palm sized balls and place on the baking sheet. Bake for 10-15 minutes until crispy and golden brown. Serve with your favourite sauce for dipping.

Salsa Verde

Makes 1 cup

1 tbsp capers

2-4 anchovy fillets 

2 cloves garlic peeled

3/4 cup extra-virgin olive oil

1 cup fresh parsley leaves and tender stems chopped

1/4 cup basil leaves chopped

1 tbsp fresh chives

1/4 tsp sea salt

2 tbsp fresh lemon juice 

 

Rinse the capers in cold water, then drain. Soak the anchovies in cold water for 5 minutes, then pat dry and remove any large, obvious bones. Using a mortar and pestle or a food processor, smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and start with about half the remaining olive oil to start, adding more olive oil until you get a chunky, not oily, texture. Season with sea salt. If eating right away, stir in lemon juice. If advance prepping, wait until right before serving to stir in lemon juice. Serve with the Polpette di Cavalofiore Cicchetti.