Macerated strawberries with balsamic vinegar
Source: Chef Marcella Hazan
Serves 6 to 8

2 pounds strawberries
4 to 6 tablespoons granulated sugar, depending on the ripeness of the berries
2 tablespoons aceto balsamico (balsamic vinegar)

Wash the strawberries, leaving the stem on so that water does not filter in.

Remove all the stems and cut those berries that might be thicker than 1 inch at their broadest point into two pieces. Put all the berries in a serving bowl.

An hour before serving, add the sugar and toss gently but thoroughly. The sugar will dissolve and form a thin syrup.

Just before serving, add the balsamic vinegar and toss delicately several times.