Pancetta Wrapped Radicchio with Baked Eggs
Ingredients
- 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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