A Special Day at Bottega in Napa Valley Recipe

Ingredients

• 3 lb whole-milk ricotta, drained overnight (see note above)
• 2 tsp sea salt, preferably gray salt
• 3/4 cup all-purpose flour, plus extra for sprinkling and dusting
• 1/4 cup extra-virgin olive oil
• 1 (4 lb) chicken, quartered
• Kosher salt and freshly ground black pepper
• 1/4 cup peeled and finely diced carrot
• 1/4 cup finely diced celery
• 1/2 cup finely diced yellow onion
• 1 tsp minced garlic
• 1 tsp minced fresh rosemary
• 1 bay leaf
• 1/2 cup dry red wine
• 2 (28 oz) cans San Marzano tomatoes, put through a food mill with juice reserved (see Chef’s Note below)
• 1/4 cup torn fresh basil leaves
View Full Recipe at The Heritage Cook