It is finally that time of the year I look forward to; the harsh winter season which kept all inside and bundled up has past.  The subtle breezes and early warmth of ‘Spring’ is a sign to throw open the screen doors and windows, take a deep breath of the new beginnings and life starting outside.

As a young cook this was a very exciting time in the kitchen.  All winter a select few of us nurtured and cared for on a daily basis the 50 or more “house-made” Prosciutto’s that provided a ‘right of passage’ in the hierarchy of the kitchen ranks.  Now finally it is time to climb the stairs to the Salumeria not for another day’s labor but to hand select one of this new season’s prized possessions – the 1st Prosciutto!

The other excitement and buzz happening in the community now that the local Farmer’s Markets are in full swing, staking their tents and unfolding tables to show off the new fruits and vegetables they have to offer.  This past weekend I ventured out again with an open mind and heightened anticipation of what would be found and brought back to my home to share with the family and friends.  While passing through the isles, another thought I keep in the back of my mind that goes hand in hand with this seasonal change involves the cooking methods that I can now bring back into play.

I find ripe mangoes, rhubarb, strawberries, white peaches and apricots all of which give off a perfume like aromas.  I can’t resist the temptation of white peaches and know that they will be a perfect appetizer or salad course wrapped with Volpi Prosciutto, lightly grilled and serve with just a hint of aged balsamic vinegar and ribbons of Pecorino cheese.

Inspiration for Rissotto w/ Fava Bean Puree and Crispy Pancetta Lardons

The vegetables are bountiful, sweet Vidalia onions from Georgia, California’s Coachella Valley white corn, English peas, fava beans, new potatoes, ramps, fiddle head ferns, asparagus and the list goes on.  It’s the fava beans hidden in their vibrant lime green shells that bring back the memory of a meal during last years visit to Italy – Risotto with Fava Bean Puree and Crispy Pancetta Lardons.  This will be tonight’s main course and a chance to share the story behind the inspiration for this dish.

All of the early seasons flavors I find to be soft, subtle almost fragile and with that goes the preparation and cooking techniques.  Fruits are fantastic presented in their natural state or with some ‘stone’ fruits lightly grilled to impose a little depth of flavor.  The method of cooking vegetables I try and keep simple such as steaming or light sauté in order to preserve the true flavors.  It is a new beginning in the kitchen and excitement has just started for all the wonderful things yet to experience…..