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Published on 7/29/2008

By Nora J. Raum

njraum@msn.com

I had passed by La Villa Italian Cuisine many times meaning to go in. I had peeked in, it seemed to have a large menu and good prices and I meant to go back. When I returned, I was so pleased that I had and could have kicked myself for waiting so long to taste this food.

This restaurant is owned by Alfonso and Brenda Terrana. Alfonso, a Sicialian whose family is from Palermo, learned the ropes at the famous Macaluso Restaurant in Hawthorne, N.J.

What a chef he is! I had no idea this fellow had so much talent.

I recommend trying the Pasta Fagioli soup, which is a generous portion and a favorite among many. It opened my tastebuds and I wanted more. I had a House Salad with Pecorino Romano cheese, and a Chicken Ala Casa Special with Prosciutto, mozzarella cheese, a touch of fresh tomato, chicken, spinach and white wine. This special dish melted in my mouth. I had a glass of Chianti with it.

Besides the delicious food, there was soothing music playing in an intimate atmosphere and the temperature was set perfectly. I noticed that four ceiling fans enhanced the airflow. You forgot about the summertime heat.

This restaurant has been in existence for three years. The hostess, Sabrina Deeley, was very accommodating. Brenda Terrana explains each dish with enthusiasm, as she knows how good a cook Alfonso is.

Alfonso will cater on the outside or inside the restaurant. He has both Californian and Italian wines.

There is an Early Bird Special from 4 to 6 p.m. Monday through Friday for $8.95. Lunch typically costs between $5.95 and $9.95 between 11:30 a.m. and 2 p.m., but not on Monday, Tuesday and Wednesday.

Early Bird Specials include Spaghetti with Meatball Sauce, Cheese Lasagna, Fettucine Alfredo, Rigatoni with Vodka Sauce, Linguine with Clam Sauce (Red or White), Chicken, Eggplant or Veal Parmigiana, Chicken, Tilapia or Veal Francese, Chicken or Veal Marsala, Chicken, Tilapia or Veal Piccata and Tilapia Oreganato. All Early Bird Specials come with a salad and pasta.

The lunch menu includes an Antipasto, Chef, Caesar, Grilled Chicken or Grilled Chicken Caesar salads, Spaghetti with Meatball or Sausage, Fettucine Alfredo, Linguine with Clam Sauce, Manicotti, Chicken, Eggplant or Veal Parmigiana.

The dinner menu is so extensive that you must try it. You will be as surprised and delighted as I was. Actually, I am looking forward to going again as soon as possible.

La Villa Italian Cuisine is located at 804 Inlet Square Dr. in Murrells Inlet. The phone number is 843-651-5007.

Recipes

Beef and Cheese

Manicotti

By Giada De Laurentis

4 teaspoons olive oil

1 medium onion, coarsely chopped

1 pound ground beef

Salt and freshly ground black pepper

14 (8-ounce package) manicotti

1 (15-ounce) container whole-milk ricotta

3 cups shredded mozzarella

1 cup grated Parmesan

2 tablespoons chopped fresh Italian parsley leaves

2 garlic cloves, minced

3 cups marinara sauce

2 tablespoons butter, cut into pieces

Heat a heavy medium skillet over medium heat. Add 1 teaspoon of the olive oil, onion and ground beef. Season with salt and pepper. Sauté until the meat browns and the onion is translucent, about 5 minutes. Remove from the heat, and cool.

Brush 1 teaspoon of oil over a large baking sheet. Cook the manicotti in a large pot of boiling salted water until slightly softened, but still very firm to the bite, about 4 to 6 minutes. Using a slotted spoon, transfer the manicotti from the pot to the oiled baking sheet and cool.

Meanwhile, combine the ricotta, 1 1/2 to 2 cups mozzarella cheese, 1/2 cup Parmesan and parsley. Add the garlic, salt and pepper to taste and mix. Stir the cooled meat mixture into the cheese mixture.

Preheat the oven to 350 degrees.

Brush the remaining 2 teaspoons of oil over a 13-by-9-by-2-inch glass baking dish. Spoon 1 1/2 cups of the marinara sauce over the bottom of the prepared dish. Fill the manicotti with the cheese-meat mixture. Arrange the stuffed pasta in a single layer in the prepared dish and spoon the remaining sauce over.

Sprinkle the remaining 1 1/2 cups of mozzarella cheese, then the remaining 1/2 cup of Parmesan, over the stuffed pasta.

Dot entire dish with the butter pieces. Bake the manicotti uncovered until heated through and the sauce bubbles on the sides of the dish, about 30 to 35 minutes. Let the manicotti stand 5 minutes and serve.

Eggplant Parmigiana

By Mario Batali

1/4 cup extra-virgin olive oil, plus more for oiling the baking sheet

2 large eggplant, about 2 pounds

Salt and pepper

2 cups basic tomato sauce, recipe follows

1 bunch fresh basil leaves, chiffonade

1 pound fresh mozzarella, sliced 1/8-inch thick

1/2 cup freshly grated Parmigiana Reggiano

1/4 cup fresh breadcrumbs, lightly toasted under broiler

Preheat the oven to 450 degrees.

Using some extra-virgin olive oil, oil a baking sheet.

Slice each eggplant into 6 pieces about 1 to 1 1/2 inches thick. Lightly season each disk with salt and pepper and place on the oiled sheet. Bake the eggplant at 450 degrees until the slices begin turning deep brown on top, about 12 to 15 minutes. Remove the eggplants from the oven.

Remove the slices from the baking sheet and place them on a plate to cool.

Lower oven temperature to 350 degrees. In an 8-by-12-inch brownie pan, place the four largest eggplant slice evenly spaced apart. Over each slice, spread 1/4 cup of tomato sauce and sprinkle with a teaspoon of basil. Place one slice of mozzarella over each and sprinkle with 1 teaspoon grated Parmigiana.

Place the smaller slices of eggplant over each of the disks and repeat with tomato sauce, basil and the two cheeses.

Repeat the layering again until all the ingredients are used.

Sprinkle the toasted breadcrumbs over the top of the eggplant dish, and bake uncovered until the cheese melts and the tops turn light brown, about 20 minutes. Serve immediately.

Basic tomato sauce:

1/4 cup extra-virgin olive oil

1 Spanish onion, 1/4-inch dice

4 garlic cloves, peeled and thinly sliced

3 tablespoons chopped fresh thyme leaves, or 1 tablespoon dried

1/2 medium carrot, finely grated

2 (28-ounce) cans peeled whole tomatoes, crushed by hand and juices reserved

Salt

In a 3-quart saucepan, heat the olive oil over medium heat. Add the onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add the thyme and carrot and cook 5 minutes more, until the carrot is quite soft. Add the tomatoes and juice and bring to a boil, stirring often. Lower the heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve. This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Yield: 4 cups

Grilled Marsala Veal Chops

By Derrick Riches

Prep time: 15 minutes

Cook time: 20 minutes

1 pound veal chops, thick cut

1/4 cup Parmesan cheese

1/4 cup Marsala wine

1 shallot, finely chopped

2 teaspoons butter

1/4 teaspoon salt

1/4 teaspoon lemon pepper

Preheat grill for medium heat. Melt butter in small skillet. Add shallot and lemon pepper. Cook for a remaining three minutes. Remove butter mixture from heat and add Parmesan cheese and Marsala. Divide sauce.

Save one half for basting and reserve the other for serving. Sprinkle veal chops with salt. Place on grill and cook on medium heat for 18 to 20 minutes, turning once. Baste with sauce throughout cooking process.

Once cooked, remove from heat and serve with reserved sauce over top.

Nora J. Raum may be contacted via e-mail at njraum@msn.com.