Marshall Field Strawberries Pazzo recipe

Source: 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.