A Special Day at Bottega in Napa Valley Recipe

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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

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