Fresh Strawberries by Zsuzsanna Toth and Julia Heifer

A simple recipe for seasonal strawberries with salty pistachios by Berlin-based chefs Zsuzsanna Toth and Julia Heifer. The duo guided a pasta-making workshop and served a beautiful dinner co-hosted by she she in our Showroom Berlin. The Italian-inspired dinner ended with this uncomplicated yet sophisticated dessert.

Recipe ( Serves 4 )

500 g strawberries

150 g pistachios (unsalted, unroasted)

2 tbsp caster sugar

A pinch of flaky salt

½ lemon for zest

Heat a coated pan on medium-low. Add the pistachios and toast for 2-3 minutes. Sift the caster sugar onto the nuts and slightly shake the pan so all pistachios are all coated with

sugar. Stir occasionally with a rubber spatula. It will take about 5-10 minutes until all of the sugar is melted. Add salt to taste. Take the pistachios out of the pan, set aside and let

cool. Wash the strawberries and cut in half. Mix with lemon zest and sprinkle the caramelized pistachios on top.