Recipe - Pancetta-Wrapped Radicchio With Balsamic And Onion Pickles

1 lg Red onion; halved, and
Thinly cut or sliced up
One half cup Red wine vinegar
One half cup Cold water
One fourth cup Sugar
4 tablespoon Salt
4 Radicchio heads; quartered
Three fourths pound Pancetta; cut or sliced up paperthin
By butcher in long pieces
8 ounce Balsamic vinegar
2 ounce Unsalted butter
Salt; to taste
Freshlyground black pepper;
to taste

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 12inch nonstick 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 One half tablespoons balsamic sauce around
and serve. This recipe yields 4