Pancetta-Wrapped Radicchio al Forno with Aged Balsamico Condimento

Adjust the oven rack to the middle position and preheat the oven to 500F.

Remove and discard the outer leathery leaves from the radicchio.

Cut the radicchio heads in half through the core, leaving the core intact, and cut each half through the core again into four wedges.

Starting 1/2 inch below the tip of one radicchio wedge, wrap one piece of pancetta around it, leaving 1/2 inch at the core end of each wedge exposed.

Lay the radicchio on a baking sheet and repeat with the remaining radicchio and pancetta, making sure the wedges are lined up in a single layer without touching each other.

Place the radicchio in the oven to bake for 14 minutes.

Remove the baking sheet from the oven and turn the wedges over.

Return the radicchio to the oven and bake until the pancetta is crisp and browned in places.

Remove the baking sheet from the oven and transfer the radicchio to a serving platter, laying the wedges side by side facing alternate directions.

Pour the fat rendered from the pancetta from the baking sheet into a small bowl.

Add the balsamico, stir to combine with the fat, and drizzle over the radicchio.

Use a microplane or another fine grater to grate a light dusting of Parmigiano-Reggiano over the radicchio, and serve warm.