Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  1              large  red onion -- halved and thinly
                        -- sliced
     1/2           cup  red wine vinegar
     1/2           cup  cold water
     1/4           cup  sugar
  4        tablespoons  salt
  4              heads  radicchio -- quartered
     3/4         pound  pancetta -- sliced paper-thin
                        -- by butcher in
  8             ounces  balsamic vinegar
  2             ounces  unsalted butter
                        salt and freshly ground pepper

Preparation:

In a metal mixing bowl, stir onion, vinegar, water, sugar and salt and let stand 1 hour. Wrap each radicchio quarter in two pieces of pancetta and set aside. Heat a 10" to 12" no stick saute pan 1 minute over medium heat. Place 8 pieces wrapped radicchio and cook 6 to 8 minutes, until pancetta is browned, turning frequently. Remove to plate in warm oven. Sprinkle with salt and pepper and drain grease from the pan. Repeat process with remaining radicchio. Pour grease out and add balsamic vinegar and butter. Bring to a boil and reduce by half. Drain onions and place in small piles in center of 4 separate plates. Stack warm radicchio pieces up against onions like a teepee and spoon 1 to 1-1/2 tablespoons balsamic sauce around and serve.

Nutritional Information:

353 Calories (kcal); 19g Total Fat; (46% calories from fat); 25g Protein; 23g Carbohydrate; 91mg Cholesterol; 8703mg Sodium