Strawberry Pazzo with Wild Blueberry Balsamic
("pazzo in Italian means "crazy")
Ingredients: Serves:
3 C strawberries, stemmed and quartered
6 T The Tasteful Olive's Wild Blueberry Balsamic Vinegar
1/2 C sugar
Pinch of sea salt ("Fleur de Sel" is recommended) and fresh ground black pepper
6 medium size Italian biscotti, broken into small pieces
1/2 C mascarpone cheese
Directions:
Place the strawberries in medium size mixing bowl. In separate smaller bowl, whisk together vinegar, sugar, salt and pepper. Let stand for 5 min. to completely dissolve the sugar. Pour mixture over the berries and gently toss to coat. Divide the biscotti pieces into 6 serving bowls. Spoon the berry mixture over the biscotti in each bowl and top with small dollop of mascarpone. Serve immediately. Serves 6 people.
Author:
Chef Matt Chatfield, Executive Chef
The Culinary Center of Kansas City
www.thetastefulolive.com
("pazzo in Italian means "crazy")
Ingredients: Serves:
3 C strawberries, stemmed and quartered
6 T The Tasteful Olive's Wild Blueberry Balsamic Vinegar
1/2 C sugar
Pinch of sea salt ("Fleur de Sel" is recommended) and fresh ground black pepper
6 medium size Italian biscotti, broken into small pieces
1/2 C mascarpone cheese
Directions:
Place the strawberries in medium size mixing bowl. In separate smaller bowl, whisk together vinegar, sugar, salt and pepper. Let stand for 5 min. to completely dissolve the sugar. Pour mixture over the berries and gently toss to coat. Divide the biscotti pieces into 6 serving bowls. Spoon the berry mixture over the biscotti in each bowl and top with small dollop of mascarpone. Serve immediately. Serves 6 people.
Author:
Chef Matt Chatfield, Executive Chef
The Culinary Center of Kansas City
www.thetastefulolive.com
