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Roman Beans with Pancetta and Seared Radicchio
In the Veneto region of northeastern Italy, the combination of beans and radicchio is classic. For this warm salad-like dish, we cut radicchio into wedges and sear it to mellow its bitterness and soften its texture so the leaves meld nicely with tender, creamy beans. Fried sage rounds out the flavors with herbal notes and a garlic-lemon vinaigrette adds pungency and brightness while tying everything together. Roman beans also are known as borlotti or cranberry beans (pink kidney beans are a fine substitute); here we use canned for weeknight convenience. Try to purchase pancetta in a chunk rather than thinly sliced so it can be chopped into small pieces that fry up with a crisp-chewy texture.
tablespoons extra-virgin olive oil, divided
teaspoon grated lemon zest, plus 2 tablespoons lemon juice
01In a small bowl, whisk together 3 tablespoons of oil and the lemon zest and juice; set aside. In a 12-inch skillet over medium-high, heat the remaining 1 tablespoon oil until shimmering. Add the pancetta, sage and garlic, then cook, stirring occasionally, until the pancetta is crisped and browned, 4 to 5 minutes. Remove the pan from the heat.