We worked with Jeffrey's Grocery in the West Village to put together the perfect pairing for our Pink River Rosé — Chef Harry Cho's Sauteed Broccolini with Roasted Red Pepper Sauce. 

Chef Harry has worked in various restaurants in New York City, Boston and Charleston, including Le Farfalle (Charleston) and Marea (NYC) most recently. He is a graduate of the Culinary Institute of America.

Sauteed Broccolini with Roasted Red Pepper Sauce

Broccolini

1 Bunch Broccolini
5qt Water in Pot
Ice Water Bath
Salt to taste

1. Cut 1⁄2 inches of from broccolini’s end
2. Wash them thoroughly in water
3. Boil 5qts of water in a pot seasoned with salt.
4. Blanch broccolini for 2 Minutes
5. Put broccolini in ice water bath
6. Dry Broccolini thoroughly and set aside

Roasted Red Pepper Sauce

1pt Roasted Red Pepper
1/2 cup Sliced Shallots
1/4 cup Sliced Garlic
1/2 cup Capers
1/4cup Olive Oil
1 Tablespoon Sherry Vinegar
Black Pepper and Salt to taste

1. Roast red peppers and clean and deseed
2. Sweat out Shallots and garlic in olive oil
3. In a food processor mix everything and blend it
4. Season with black pepper and salt

Assembly

1 Lemon
Olive oil
1 Egg

1. Sautee broccolini with olive oil and lemon juice
2. Fry an egg sunny side up with olive oil
3. Put roasted pepper sauce on a plate
4. Put broccolini and fried egg on a plate