Marshall Field Strawberries Pazzo
Ingredients
- 1/4 cup superfine sugar
- 3 tablespoons balsamic vinegar
- Sea salt, preferably gray salt
- Freshly ground black pepper
- 3 cups strawberries, hulled and quartered lengthwise
- 4 biscotti, each about 6 inches long
- 1/4 pound mascarpone cheese, beaten smooth with a spoon
Instructions
- In a bowl, whisk together sugar, vinegar, and a generous pinch of salt and pepper.
- About 15 minutes before serving, add the strawberries and toss gently until they are well coated.
- Gently crush 1 biscotti into each of 4 serving bowls.
- Top with the marinated strawberries, dividing them evenly.
- Put a dollop of mascarpone cheese on each serving and serve immediately.
Attribution
Executive Chef Tim Scott, Marshall Field & Company
