Chef Germán Lucarelli’s résumé reads like a map of the world. Born in Argentina, he has cooked in top kitchens across Paris, London, Buenos Aires, Uruguay, Paraguay, Brazil, Spain and Chile, always returning to the flavors of Italian cuisine that shaped his early training.
Now in New York City at Montenapo, Lucarelli channels that international experience into an authentic Italian menu rooted in family tradition.
“No matter what country I was in, I always cooked the recipes I learned in my grandmother’s kitchen,” Lucarelli says. “I never tried to fuse them with other styles because Italian food is perfect as it is. Wherever I travel, people appreciate authentic Italian cuisine, and I love to cook it for them.”
Eggplant Parmigiana
For the eggplant:
1 large purple eggplant
Flour, as needed
6 ounces fresh mozzarella, thinly sliced
Dried Mediterranean oregano, to taste
Fresh basil, chopped
Ligurian extra virgin olive oil
Salt and freshly ground black pepper, to taste
Grated, aged Parmigiano-Reggiano cheese
Slice the eggplant into 1/4-inch rounds. Lightly dredge each slice in flour, shaking off any excess. Heat a generous coating of extra virgin olive oil in a sauté pan over medium-high heat and brown the eggplant slices until tender. Transfer to a paper towel–lined plate to drain and remove excess oil.
For the San Marzano tomato sauce:
1 pound ripe San Marzano tomatoes
6 fresh basil leaves
1 celery stalk, chopped
1/2 white onion, chopped
1 garlic clove, peeled
1 small carrot, chopped
4 tablespoons Ligurian extra virgin olive oil
Salt and freshly ground black pepper, to taste
Bring a pot of water to a boil and blanch the tomatoes briefly to loosen the skins. Peel, seed and crush the tomatoes by hand or with a fork. Warm the olive oil in a skillet, add the onion, celery, carrot and garlic, and sauté until softened and lightly browned. Stir in the crushed tomatoes, season with salt and pepper, cover and simmer for about 20 minutes. Add the basil, allow the sauce to cool slightly, then adjust seasoning and drizzle in a little olive oil to finish.
For the pesto:
1/2 pound fresh basil leaves
2 ounces toasted pine nuts
4 peeled garlic cloves
Salt and freshly ground black pepper, to taste
2/3 cup Ligurian extra virgin olive oil
Wash and thoroughly dry the basil leaves. In a blender or food processor, combine the basil, toasted pine nuts, garlic and a pinch of salt and pepper. Pulse until a coarse paste forms, then blend while slowly streaming in the olive oil until the pesto becomes a smooth, glossy green sauce. Taste and adjust seasoning as needed.
For the garnish:
2 tablespoons grated Pecorino cheese
2 tablespoons grated Parmigiano-Reggiano cheese
Assembly: Spread about three-quarters of each eggplant slice with the San Marzano tomato sauce. Top the sauced area with a slice of fresh mozzarella and a light sprinkle of chopped basil, then drizzle with a little extra virgin olive oil and season with salt and pepper. Carefully roll each slice into a tight cylinder and place seam-side down in a lightly greased baking dish. Spoon the remaining tomato sauce over the rolls and finish with a generous sprinkling of grated Parmigiano-Reggiano.
Bake in a preheated oven at 350°F (175°C) for approximately 10 minutes, or until the cheese has melted and the dish is heated through.
Presentation: Spoon a generous dollop of pesto over each serving. Finish with a sprinkle of Pecorino and Parmigiano-Reggiano and a light drizzle of extra virgin olive oil. Serve warm.