Tonight you will make Cioppino, a rustic Italian-American seafood stew in a tomato, wine broth. This delicious dish is a great make-ahead dinner party dish, as the broth and all the vegetables can be prepared ahead of time, with the seafood added just prior to serving. To accompany the Cioppino, you will make a flavorful topping for bruschetta using burrata and braised artichoke hearts, a Silician salad, and dessert.
Bruschetta topped with burrata cheese and braised artichoke hearts, pine nuts, currants & mint pesto; Sicilian-style Citrus Salad; Cioppino; Amaretti & Chocolate Cake
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