Marinated Pazzo Berries with Balsamic Vinegar

Name: Marinated Pazzo Berries with Balsamic Vinegar
Prep time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H27M0.000S
Yield: 4 servings
Cuisine: italian
Ingredients: 2 cups strawberries, stemmed and quartered; 6 tablespoons balsamic vinegar; 1/2 cup superfine sugar; Sea salt, preferably gray salt, and freshly ground black pepper; 6 large Italian biscotti, broken into small pieces; 4 ounces marscarpone cheese, stirred to a smooth consistency

Recipe courtesy of Michael Chiarello

Show: Easy Entertaining with Michael Chiarello

Episode: Bocce Ball BBQ

Marinated Pazzo Berries with Balsamic Vinegar

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

302

Total Fat

11

Saturated Fat

6

Carbohydrates

42

Dietary Fiber

2

Sugar

36

Protein

8

Cholesterol

29

Sodium

380

Total: 27 min
Prep: 12 min
Inactive: 15 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

302

Total Fat

11

Saturated Fat

6

Carbohydrates

42

Dietary Fiber

2

Sugar

36

Protein

8

Cholesterol

29

Sodium

380

Total: 27 min
Prep: 12 min
Inactive: 15 min

Ingredients

2 cups strawberries, stemmed and quartered

6 tablespoons balsamic vinegar

1/2 cup superfine sugar

Sea salt, preferably gray salt, and freshly ground black pepper

6 large Italian biscotti, broken into small pieces

4 ounces marscarpone cheese, stirred to a smooth consistency

Directions

Place the strawberries in a bowl.
In a small bowl, whisk together the vinegar, sugar, salt and pepper. Let stand for 15 minutes, stirring occasionally to completely dissolve the sugar.
Pour the marinade over the berries and gently toss to coat.
Divide the biscotti pieces into 4 bowls. Spoon the berries and some of the marinade over each and top with a dollop of marscarpone. Serve immediately.