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Ingredients
- 1 lrg Red onion halved, and
- Â Â thinly sliced
- 1/2 c. Red wine vinegar
- 1/2 c. Cool water
- 1/4 c. Sugar
- 4 Tbsp. Salt
- 4 x Radicchio heads quartered
- 3/4 lb Pancetta sliced paper-thin
- Â Â by butcher in long pcs
- 8 ounce Balsamic vinegar
- 2 ounce Unsalted butter
- Â Â Salt to taste
- Â Â Freshly-grnd black pepper to taste
Directions
- In a metal mixing bowl, stir onion, vinegar, water, sugar and salt and let stand 1 hour.
- Wrap each radicchio quarter in two pcs of pancetta and set aside.
- Heat a 10- to 12-inch nonstick saute/fry pan 1 minute over medium heat. Place 8 pcs wrapped radicchio and cook 6 to 8 min, till pancetta is browned, turning frequently. Remove to plate in hot oven. Sprinkle with salt and pepper and drain grease from the pan. Repeat process with remaining radicchio.
- Pour grease out and add in 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 hot radicchio pcs up against onions like a teepee and spoon 1 to 1 1/2 Tbsp. balsamic sauce around and serve.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 284g | |
| Recipe makes 4 servings | |
| Calories 351 | |
| Calories from Fat 155 | 44% |
| Total Fat 17.47g | 22% |
| Saturated Fat 9.17g | 37% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 8197mg | 342% |
| Potassium 432mg | 12% |
| Total Carbs 26.34g | 7% |
| Dietary Fiber 0.3g | 1% |
| Sugars 22.58g | 15% |
| Protein 18.32g | 29% |
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