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Correo Electrónico
Ingredientes
- 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
