Strawberries Pazzo

A recipe from Michael Chiarello

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Planet Green

Yield: Serves 4

Ingredients:
For the marinade:
6 tablespoons Balsamic vinegar
1/2 cup Superfine sugar
Gray Salt and freshly ground black pepper, to taste

Alternatly, use:
1/2 cup Napa Style Pazzo Marinade

For the strawberries:
2 cups Strawberries, stemmed and quartered
6 Italian-style biscotti, about 6 inches long
4 oz. Mascarpone cheese or vanilla gelato

Method:
Combine vinegar, sugar, salt and black pepper. Mix well to incorporate. Let stand for 15 minutes.

When ready, stir again to incorporate all the sugar then pour over sliced strawberries and gently toss until berries are fully coated. (If using Pazzo Marinade, pour over strawberries; toss until berries are fully coated.)

Gently crush biscotti into 4 serving bowls. Spoon strawberries on top. Stir mascarpone cheese to a smooth consistency then top each serving with a dollop of mascarpone. Finish with any remaining syrup and serve immediately.

Optional serving suggestion:
For an elegant presentation, place a single Italian-style biscotti finger upright in a martini glass. Spoon marinated berries into the glass and top with frozen yogurt or gelato.

More recipes from this episode:
Crispy Risotto Balls
Planked Salmon with Basil-Chive Butter