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