("pazzo in Italian means "crazy")


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


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.

recipe by Chef Matt Chatfield, Executive Chef

The Culinary Center of Kansas City