Instructions: 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 12-inch 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 1/2 tablespoons balsamic sauce around and serve.

This recipe yields 4 servings.

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