Chef Summer Recipes: Stephen Wambach’s Prawn Palermo

Like on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn
Pin to Pinterest
Share on StumbleUpon

Chef Stephen Wambach joined Formento’s, a B. Hospitality Co. establishment, as an executive chef and partner with a rich and distinguished culinary background, having learned under world-famous chefs and honing his craft travelling around the globe. His new menu just debuted last June 23rd at Formento’s. You should go and check that out!

Chef Stephen Wambach of Formento's Restaurant in Chicago

Chef Stephen Wambach is the executive chef of Formento’s in Chicago

Located within Chicago’s trendy West Loop neighborhood, Formento’s is a modern Italian restaurant that features the bright, bold flavors of Southern Italy. Opened in January 2015 and created as a nod to the owner’s grandmother, “Nonna Formento,” guests experience an array of dishes steeped from traditional family recipes alongside new-age dishes. I joined the team just a few months ago, and immediately felt at home and welcomed. The sprawling restaurant provides comfortability with a sense of familiarity. Diners not only experience a world-class wine menu and refreshingly innovative cocktails, but a new world culinary journey that marries with generations past.

Formento's Restaurant in Chicago

Formento’s Restaurant in Chicago

We asked Chef Stephen for a recipe he thinks is best prepared during the summer season. He handed us is Prawn Palermo recipe and explained that, “Prawn Palermo is such a great dish to make at home in the summer – the simple ingredients really allow for the fresh prawns to speak for themselves. You could even tweak this recipe to use a grill versus a pan and make it a backyard barbecue. Add a little white wine to drink on the side, and you’ve got a recipe for a great evening.”

How To Make Chef Stephen Wambach’s Prawn Palermo

Prawn Palermo Recipe by Chef Stephen Wambach of Formentos

Prawn Palermo Recipe by Chef Stephen Wambach of Formento’s Restaurant


12 head on prawns
4 cloves garlic (thinly sliced)
1 tablespoon chili flake
9 cerignola olives (cut into thin strips)
2 teaspoons lilliput capers
½ lb. Mighty Vine cherry tomatoes (quartered)
2 oz. white wine
½ cup EVOO
1 teaspoon chopped marjoram
2 tablespoons chopped Italian flat leaf parsley
Salt & pepper to taste


1. Heat a large sauté pan with 2 tbs olive oil over high heat.

2. Toast the garlic in 1 tbs olive oil over medium heat. Add the chili flake, olives, and capers. Cook 1 minute
Add the cherry tomatoes, season with salt, and cook 2 minutes until the tomatoes break down. Crush Tomatoes them with the back of a spoon and deglaze with the white wine.

3. Emulsify in remaining olive oil, add herbs, and check seasoning. Reserve.

4. Season prawns with salt and pepper and cook until translucent about 90 seconds each side.

5. Transfer to a warm plate and cover with Palermo Sauce.


Formento’s is located at 925 W. Randolph St. Chicago, IL 60607

Nearby Landmarks: Dubhe Carreño Gallery, Floyd’s 99 Barbershop, and StubHub

Phone Number: (312) 690-7295

Hours of Operation:
Sunday 5-9pm
Monday-Thursday 5-10pm
Friday & Saturday 5-11pm

Have you eaten at Formento’s? Leave a review and check to see if there are Formento’s Restaurant coupons.

Like on Facebook
Share on Twitter
Share on Google+
Share on LinkedIn
Pin to Pinterest
Share on StumbleUpon
Chef Ken

Chef Ken

A chef by profession, a foodie at heart. He's been passionate about food and cooking since he was young. He is the online Community Manager of FriendsEAT.
Chef Ken