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Pancetta-Wrapped Radicchio With Baked Eggs


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3 large heads of radicchio (about 1 1/2 pounds), each cut into 6 wedges

2 teaspoons extra-virgin olive oil, plus more for drizzling

Kosher salt and freshly ground pepper

1/2 pound thinly sliced pancetta (about 18 slices)

2 tablespoons unsalted butter, cut into 6 pieces

6 large eggs

1 cup flat-leaf parsley leaves

2 teaspoons fresh lemon juice

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