Cotolette di Peperone
Chef Roberto Marotta, ARDO Restaurant

This week’s cichetti recipe, which translates to pepper cutlet, is rich and flavourful—a definite crowd pleaser for holiday parties, or dinner with your friends in the New Year. 


2 large red bell peppers

1/3 cup pecorino cheese, finely grated

1 clove garlic, chopped

2 eggs

1 ½ cup bread crumbs

4 tbsp canola/vegetable oil

Sea salt

Dried oregano

Fresh basil leaves


Over medium-high heat, grill the peppers until the skin begins to blacken and loosen. Remove from heat and allow them to rest in a lightly sealed freezer bag for about 15 minutes. Remove peppers and peel skin. Cut each pepper into four segments and remove seeds.

In a medium-sized mixing bowl, combine chopped garlic, oregano and sea salt (to your liking). Set aside. In a smaller mixing bowl, beat eggs then set aside. In another medium-sized mixing bowl, combine breadcrumbs and pecorino cheese.

Heat oil in a frying pan over medium heat. Coat peppers in garlic, oregano, and sea salt mixture. Next, add to egg wash, then dip in breadcrumb mixture. Fry in hot oil until golden and crispy, about 2 to 3 minutes per side. Remove from heat and allow excess oil to drain over paper towel.

Plate and garnish with freshly torn basil leaves.


After working at renowned Toronto restaurants such as Terroni, Maialino Enoteca (now closed), and Nodo, Roberto opened ARDO Restaurant in 2016. The new restaurant focuses on the regional flavours of Sicilian cuisine, an homage to Roberto’s culinary heritage—raised in Milazzo, a port town on the northeast coast of Sicily, Roberto grew up seeing his mother prepare fresh food from the sea and land. The restaurant is named for Roberto and his wife Jacqueline’s son, Leonardo.  



Bite is a biweekly feature on, and is inspired by the Venetian tradition of serving cicchetti—small dishes to snack on with wine—at local bàcari