• Radicchio in Padella
• Makes 4 Servings | Region: Veneto | Book: Molto Italiano (Ecco 2005)
• Although this may seem elaborate, the payoff is huge when the rollicking flavor of the raw onion pickle kicks up a poetic harmony against the muted bitterness of the cooked radicchio and the sweet triumph of Italian pork belly.
• ½ cup red wine vinegar
• ½ cup cold water
• ¼ cup sugar
• ¼ 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

In a small bowl, combine the red wine vinegar, water, sugar, and salt. Add the onion and let stand for 1 hour.

Unroll the slices of pancetta and wrap 2 pieces of pancetta around each radicchio quarter. Set aside.

Heat a 10- to 12-inch nonstick, sauté pan over medium heat for 1 minute. Gently place the radicchio in the pan and cook, turning frequently with tongs, until the pancetta is browned and crisp, 6 to 8 minutes.

Transfer to a plate. Sprinkle with salt and pepper, cover with foil, and keep in a warm place.
Drain any fat from the pan, and add the balsamic vinegar and olive oil. Bring to a boil and reduce by half. Remove from the heat.

Drain the onions, discarding the liquid, and arrange one-quarter of the onions in a small pile in the center of each plate. Lean the warm radicchio pieces up against the onions like a teepee, and spoon about 1 teaspoon balsamic sauce over each piece. Sprinkle with rosemary and serve immediately.