Chef Ryan Campbell shares the recipe for one of his menu favourites at Toronto's Il Covo, Ontario Ricotta in Brodo, a dish of roasted ricotta in aromatic chicken broth with olive oil.
“First, I love this recipe! This dish has been on our menu since day one and has always been received very well. It’s fair to say it has become our “signature” dish! I like it because I find it quite different than many other cheese-related recipes out there. This recipe is to be served with your favourite homemade chicken broth along with Sarafino’s organic olive oil. A chicken broth is something that is made in almost every culture of cooking—maybe this is why so many consider it very comforting."
Preheat oven to 450°F (230°C) on Bake setting.
Place all ingredients except the broth in a KitchenAid or stand mixer with a paddle attachment and whip on high speed for 5 minutes (you can also mix by hand using a spatula—it just takes longer).
Taste for nutmeg and salt, adjusting the seasoning to how you prefer.
Layer a baking sheet tray with parchment paper and spread the mix (about 1” thick) across the baking sheet.
Bake in oven for 15 minutes (the mix should still be a little jiggly). Then pull the tray from the oven and let cool on your counter-top to room temperature.
Once at room temperature, wrap tray with cling film and place in the fridge for a minimum of 2 hours, preferably overnight.
Once cold, gently transfer the (now firm) tray of cheese mix to your cutting board. Cut your favourite shapes with a cookie-cutter or cut cubes with a knife, then place them onto a new parchment paper-lined tray.
Pre-heat oven on Broil setting, then place the tray of ricotta mix in oven and cook for 8 minutes (keep an eye on the colour—you want dark golden brown. Transfer to your serving bowl
Meanwhile, warm your chicken broth in a large saucepan over medium-high heat.
Once heated, pour the broth over top your golden brown ricotta cut-outs, drizzle with olive oil and enjoy.