Sara's Dreamy European Summer
@che_sara

It’s no surprise this time of year during the winter months and after years of being tied up at home during the pandemic, families and friends are taking their well deserved holidays to Europe this year. For those of us left at home, we’re all a bit jealous and want to be soaking up the sun and the infinite aperol spritz’s by the beach in Italy!

Lucky for us, this month, a taste of Italy has been brought to us at home with the help of Sara (@che_sara_). Sara is the graphic designer and maker behind Melbourne brand Che Sara. The brand came to life in 2016 after a magical holiday in Italy. Together with her mother Nilla, they make handmade products that create a sense of nostalgia and reminisce the simple joys of the Italian lifestyle. They focus on hand poured soy wax candles and artwork prints.

When she’s not designing, you can often find Sara in the cucina at home. As a mum of two, she’s usually creating simple dishes that are packed full of flavor. When she is not cooking, Sara is always bringing beauty to the table as she has a strong appreciation for styling, event stationery and photography. 

Sara’s latest recipes are inspired by her travels to Sicily. Based on some of her favorite ingredients, lemon, and pistachios, she created these simple recipes below.

4-6 organic, juicy lemons | a handful of fresh mint leaves, torn | 1 garlic clove, sliced | 1 teaspoon red pepper flakes | 1 tablespoon white vinegar | 1/4 cup extra-virgin olive oil | sea salt | ground black pepper

 

1. Add the chopped pistachios in a pan and toast until fragrant.

2. Bring a pot of water to a boil. Add the pasta and cook until al dente (2 minutes less than what the packet says). Reserve some pasta water for later.

3. Heat a large pan and add the pancetta. Stir this until the fat has rendered and becomes crispy. Transfer the pancetta to a bowl.

4. Add the onion to the pan, stir until softened. Stir in half of the pistachios to coat.

5. Add the cream and stir for 1-2 minutes to cook.

6. Once the pasta is done, add it to the pan with the cream. Stir it all through to coat in the sauce.

7. Finish off by adding in the parmesan. If the sauce is too thick, you can add in some pasta water to thin it out. 

8. Divide into plates and garnish with the remaining pistachios.

1. Put the water and sugar in a pot over medium heat. Stir until the sugar is completely dissolved. Remove from heat and allow to cool.
2.    Once cold, add the lemon juice and half of the lemon zest. Mix well. Pour the mixture into a shallow metal container and place it in the freezer. 
3.    Put the timer on for 45 minutes and remove from the freezer after 45 minutes. Get a fork and start to break up the mixture. It should be turning into little ice crystals. Keep repeating the process every 45 minutes until there is no more liquid. This could take 4 to 5 attempts. 
4.    Scoop the granita from the container and add to a tall glass. Top the lemon granita off with the extra lemon zest, or mint if you prefer.
5.    The leftover granita can be stored in an airtight container. 

Sara’s love for the country – its culture, food, people, scenery and especially it’s hot summers, constantly inspire her in everyday life. She aims to inspire others through her Instagram page by showcasing her travel insights, handmade products, and everyday cooking.

You can view her page here.

Buon appetito!

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IMAGES VIA @CHE_SARA