Pancetta-Wrapped Radicchio

• 1/2 cup red wine vinegar
• 1/2 cup cold water
• 1/4 cup sugar
• 1/4 cup salt, plus more to taste
• 1 large red onion, halved lengthwise and thinly sliced
• 12 ounces pancetta, sliced paper-thin
• 4 heads radicchio, quartered
• Freshly ground black pepper
• 1 cup balsamic vinegar
• 1 tablespoon extra virgin olive oil
• 1 teaspoon fresh rosemary leaves

1. In a small bowl, combine the red wine vinegar, water, sugar, and salt.
2. Add the onion and let stand for 1 hour.
3. Unroll the slices of pancetta and wrap 2 pieces of pancetta around each radicchio quarter.
4. Set aside.
5. Heat a 10- to 12-inch nonstick saute pan over medium heat for 1 minute.
6. Gently place the radicchio in the pan and cook, turning frequently with tongs, until the pancetta is browned and crisp, 6 to 8 minutes.
7. Transfer to a plate.
8. Sprinkle with salt and pepper, cover with foil, and keep in a warm place.
9. Drain any fat from the pan, and add the balsamic vinegar and olive oil.
10. Bring to a boil and reduce by half.
11. Remove from the heat.
12. Drain the onions, discarding the liquid, and arrange one-quarter of the onions in a small pile in the center of each plate.
13. Lean the warm radicchio pieces up against the onions like a teepee, and spoon about 1 teaspoon balsamic sauce over each piece.
14. Sprinkle with rosemary and serve immediately.

red wine vinegar, cold water, sugar, salt, red onion, pancetta, radicchio, freshly ground black pepper, balsamic vinegar, extra virgin olive oil, rosemary

Taken from www.cookstr.com/recipes/pancetta-wrapped-radicchio (may not work)