Instructions: Gently pull leaves from radicchio head to form 6 cups. Rinse and gently pat dry. Chill while you prepare filling.

In a small saucepan reduce 1/2 cup balsamic vinegar in half. Stir in brown sugar and continue to cook just until sugar melts. Set aside.

In a saute pan brown pancetta in olive oil. Add red pepper and shallots and cook until wilted. Add garlic, sage, salt and pepper. Add sausage and cook, stirring and breaking it up with a wooden spoon until crumbly and browned. Add remaining 2 to 3 tablespoons balsamic vinegar and deglaze pan, scraping bottom to incorporate any browned bits.

Lightly brush inside of radicchio cups with sweetened balsamic glaze. Divide filling among them and garnish tops with scallions. Serve immediately.

This recipe yields 6 servings.

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