Pistachio crispy and strawberries,

Get the oven and let it heat over medium heat. Sate the shell to the pistachios and mulel them with 1-2-3 or immersion Blender. Leave about 6 without grinding. In a large deep dish or a round fountain mixes flour, 2 tablespoons and ground pistachio, until it is uniform.

Take out the butter from the refrigerator and quickly, without touching it with your hands, cut it into cubes. Encourage it into the fountain and with your favorite hand takes a fork. With the other hand, take the edge of the fountain and make it turn. At the same time crushes butter against flour, from the center outward. He continues until it looks like wet earth, with fed up and without any dry flour.

Always with the fork. This was taught by Paul, and it is so that the butter does not melt with the temperature of the hands. Thus, the clods are well formed.

Quickly, in a font and make the mixture. Bake for 7 minutes, or until you see that some lumps are getting very dark. Take out the source from the oven and a spatula, give it a revolt (or revolt) so that the clods are brown more evenly. Put the oven for about 5 more minutes. It takes, transfers the dough to another container and lets cool.

While the dough is in oven, cut the strawberries in 4 and put them on a girl pot with the ½ cup plus ¼ cup of water. Encourage heating on high heat, and when it starts to boil, go down. Let cook until the strawberries are soft and the syrup is red as love. Then take out from the fire and let cool. It serves in wells; Some strawberries with the juguitito in the background, and a little dough over. Decorate with a strawberry and a little of the pistachios you left, chopped. If you want to serve warm, give a heated little to the strawberries, and I insist, cum it with vanilla ice cream.