By Kit Waskom Pollard,
For The Baltimore Sun
3:30 PM EDT, June 6, 2013
Riccardo Bosio knows that great food – and great eating habits – start with fresh, whole ingredients.
Bosio, the owner of the upscale Italian restaurant Sotto Sopra in Mount Vernon, can often be found in his home kitchen with his wife, Monika, and their daughters Amelia, 3, and Victoria, who will be 2 months old in June."We cook at home and at the restaurant," says Bosio. "Amelia is always with us cooking. We try to teach her how things are made by hand."
Young Amelia loves healthy ingredients, like fresh pasta, Parmesan cheese and even spinach. "We gave these things to her from the beginning," explains Bosio. "So it's natural now."
One of the Bosios' favorite recipes to make at home is this simple, light-as-a-feather gnocchi made with fresh spinach and a large helping of salty Parmesan. As Riccardo and Monika chop and boil water, Amelia helps roll out the dough – and eats the final product!
Spinach Ricotta Gnocchi
Serves 4 to 6 as an appetizer
8 ounces ricotta cheese, drained
2 cups spinach, washed
1 clove garlic, peeled
1 large egg, beaten
1/8 teaspoon ground nutmeg
1/4 cup grated Parmesan cheese
Salt and pepper
1 cup all-purpose flour, divided (1/4 cup in dough, ¾ cup for rolling out)
About the Club
To join the Maryland Family Kids' Cooking Club, follow a few simple steps:
1. Make the recipe above with your kids.As you make the recipe, ask your kids to write about the experience. In a journal or notebook, answer the following questions:
What did you enjoy most about making the recipe?
What did you think of the taste?
What surprised you most while cooking?
What did you learn about cooking while making this recipe?
2. Take a photo of your kids with the finished product, if you like.
3. Visit this website each week during June to find a new recipe by a different local chef. Recipes 3 and 4 will be posted by June 17 and 24.
4. Let us know when you've completed all four recipes. Email firstname.lastname@example.org with “Kids Cooking Club certificate” in the subject line. Once you've completed all four, we'll mail your child a congratulatory certificate.About this week’s chef
Riccardo Bosio is the owner of Sotto Sopra Restaurant in Mount Vernon (405 North Charles Street, Baltimore, 410-625-0534). At the restaurant, Chef Bosio creates Italian food that is both correct and elegant. At home, he and his wife Monika cook simple and delicious food with their three year old daughter, Amelia, and new baby Victoria.For more information about Sotto Sopra, visit www.sottosoprainc.com.
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