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

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.

Attribution

Source: Executive Chef Tim Scott, Marshall Field & Company