Toronto Life Insider Chef's Pantry | Quarantine Cuisine: Dova’s Sicilian spin on cacio e pepe at home
Toronto Life's Quarantine Cuisine series features signature recipes created by Toronto chefs. Every month features a different make-at-home dish from a popular Toronto restaurant menu. We hope you enjoy them. This month, learn how to make Dova's Sicilian spin on cacio e pepe at home.
Toronto Life Quarantine Cuisine
CHEF ROBERTO MAROTTA
Head Chef - DOVA
Cacio e pepe has staunchly Roman roots, but Dova chef Roberto Marotta is a proud Sicilian. So when he was planning the menu for his Cabbagetown sequel to King East’s Ardo, he devised a homage to the punchy pasta infused with a Sicilian sensibility. Marotta uses fresh ricotta—a go-to from his youth thanks to the cooking of his grandmother, Nonna Maria—to bind the pasta while offering a mellow counterpoint to the snap of the pepper. “It’s a pretty simple recipe,” Marotta says, “but it’s more difficult to put together a simple dish. When you use fewer ingredients, you have to balance every single element to get a proper result.” The dish is a staple of Dova’s takeout menu, where it can be paired with wood-fired pizzas, family style lasagna kits and wines from Italy and beyond. For a DIY pasta night, here’s how Marotta makes it.
Exclusive Recipe by Chef Roberto Marotta
Cacio e Pepe (with a Sicilian spin)
simple and quick diy dinner idea
• 80 g fresh ricotta cheese
• 30 g Sicilian pecorino, grated
• 1 tsp freshly ground black pepper
Looking for more items? Then explore Door2Door Fresh for more fresh meats, produce & pantry selections.