"My father opened in 1974 with his brother and my cousins, and we had a long history in this area," Alex Racanelli said.
Racanelli, his brother and partner thought it was time to modernize, so this is the new version with some of the old, like the original sign, the pizza ovens and even Tony, the pizza maker who's been here since 1984.
The restaurant serves classics that New Yorkers love - paninis, chicken parmigiana, a dish called Sunday Sauce and Zuppe de Pesce, a classic seafood stew.
Visit Racanelli's online at http://racanellisnewyorkitalian.com/
Recipe
Zuppe Di Pesce-Base Broth
Ingredients
2 Tablespoons Extra Virgin Olive Oil
3 Cloves of Garlic
3 Cloves of Garlic Chopped
1 Cup of White Wine
1 Cup of San Marzano Tomatoes - Crushed
1 Cup of Lobster Broth (Prepared Seafood Stock or Clam Juice can be substituted)
14 Rhodes Island Mussels
6 Little Neck Clams
2 Ounces Calamari
1.5 Oz of Baby Octopus Roughly Chopped
2 Ounces of Bay scallops
6 Tiger Shrimp Peeled and Deveined
Pinch of Salt
1 Teaspoon Chili Flakes
2 Basil Leaves - slivered
Method
1 Heat a large sauce pot over medium high heat. Add garlic and sauté until fragrant
2 Add white wine and san marzano tomatoes ; heat until bubbling
3 Add mussels and clams and simmer until shells open
4 Toss in calamari, octopus, scallops and shrimp; cook until shrimp are just opaque approximately 2 minutes
5 Add chili flakes and cook 1 minute more
6 Spoon fish into large bowl and ladle over broth
7 Finish with basil on top and serve with garlic brea
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