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1
Adjust the oven rack to the middle position and preheat the oven to 500F.
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2
Remove and discard the outer leathery leaves from the radicchio.
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3
Cut the radicchio heads in half through the core, leaving the core intact, and cut each half through the core again into four wedges.
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4
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.
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5
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.
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6
Place the radicchio in the oven to bake for 14 minutes.
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7
Remove the baking sheet from the oven and turn the wedges over.
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8
Return the radicchio to the oven and bake until the pancetta is crisp and browned in places.
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9
Remove the baking sheet from the oven and transfer the radicchio to a serving platter, laying the wedges side by side facing alternate directions.
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10
Pour the fat rendered from the pancetta from the baking sheet into a small bowl.
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11
Add the balsamico, stir to combine with the fat, and drizzle over the radicchio.
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12
Use a microplane or another fine grater to grate a light dusting of Parmigiano-Reggiano over the radicchio, and serve warm.
