Lunchbreak: Pan roasted romanesco, prepared by Ema chef C J Jacobson

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Chef CJ Jacobson

Ema
74 W. Illinois Street
Chicago
emachicago.com/

Now open for dinner, and will be opening for lunch in August.

Rotisserie Ēma – now open for lunch Monday through Saturday from 11AM-3PM.

 

Pan-Roasted Romanesco

Ingredients:
2 romanesco
2 spoonfuls of yogurt
1 Tbs honey
squeeze lemon juice
pinch of allepo pepper
1 Tbs extra virgin olive oil and salt to taste

Procedure:

 Add a little oil to a hot cast iron and sear salted romanesco on both sides

  1. Place the romanesco on baking sheet pan and drizzle with olive oil. Heat in a warm oven at 350 degrees for 10 mins.
  2. Spoon the yogurt on the center of the plate
  3. Once romanesco is cooked to a golden brown, add to the plate, one leaning on the other
  4. Drizzle with olive oil and a squeeze of lemon
  5. Drizzle honey on and around the dish.
  6. Sprinkle with Aleppo pepper on yogurt