Restaurant Recipes

Marshall Field Strawberries Pazzo

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  • 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


  1. In a bowl, whisk together sugar, vinegar, and a generous pinch of salt and pepper.
  2. About 15 minutes before serving, add the strawberries and toss gently until they are well coated.
  3. Gently crush 1 biscotti into each of 4 serving bowls.
  4. Top with the marinated strawberries, dividing them evenly.
  5. Put a dollop of mascarpone cheese on each serving and serve immediately.


Executive Chef Tim Scott, Marshall Field & Company

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