Pancetta wrapped radicchio

Ingredients:

Onion pickle-

    1/4 cup Red wine vinegar

    1/4 cup  Cold water

    1 /8 cup sugar

    1 TBS Salt

     1/2  red onion - thinly sliced

Radicchio-

    6 oz Pancetta - sliced paper thin

1 head Radicchio- (baseball sized) sliced into 1/ 8’s

    1/2 cup Balsamic vinegar

    1 tbsp Olive oil

    1 tsp fresh rosemary leaves

    FRESHLY GROUND PEPPER

TO PREPARE:

COMBINE THE VINEGAR, WATER SUGAR AND SALT. STIR TO COMBINE. ADD THE ONION AND LET MARINATE FOR AT LEAST AN HOUR.

WRAP THE RADICCHIO WITH THE PANCETTA. SET ASIDE.

HEAT A SKILLET TO MEDIUM. ADD THE WRAPPED RADICCHIO, AND SEAR ON ALL SIDES, SO THE BACON IS CRISPY. REMOVE FROM PAN. ADD THE BALSAMIC VINEGAR, OIL, ROSEMARY AND PEPPER. REDUCE BY HALF.

ON A SMALL PLATE , PLACE A MOUND OF THE “PICKLED ONION”. AROUND IT,  ARRANGE THE PANCETTA WRAPPED RADICCHIO. DRIZZLE  WITH BALSAMIC REDUCTION AND SERVE.

Recipe modified from http://www.figsfoodie.com/F.I.G.S._(Funny_Incoherent_Gourmet_Stuff)/Pancetta_Wrapped_Radicchio.html