Radicchio All’aceto Balsamico e Pancetta Croccante

Balsamic vinegar, because it has been mellowed by years of aging in wood casks, is not highly acidic and therefore does not overpower a glass of fine wine. Here, heads of radicchio are blanched ahead of time, then put under the broiler or baked in a hot oven, where they are basted with a little olive oil mixed with an aged balsamic. They can be served at this point, or they can be dressed with a warm vinaigrette con pancetta croccante, as they are at Enoteca La Dispensa