Recipe for Marshall Field Strawberries Pazzo from the Restaurant section.
Marshall Field Strawberries PazzoSource: Executive Chef Tim Scott, Marshall Field & Company 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 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.
We hope you enjoy your freshly made Marshall Field Strawberries Pazzo. This recipe came from Restaurant's, if you'd liked this recipe, there may be many others you'll find delicious as well.
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