| Pasta Rockefeller This dish is named in honor of the late Winthrop Rockefeller, Governor of Arkansas from 1967 to 1971. This dish was rumored to be his favorite and appeared on the menu of a famous Italian restaurant here in Arkansas during his tenure and for many years afterward. I tried it and I loved it. At the restaurant one evening, I asked my waiter about the recipe. He said that Governor Rockefeller had given it to them and they had placed it on the menu, naming it in his honor. My waiter offered to tell me what was in the dish, but he didn't know the exact recipe. I jotted down the ingredients on a paper napkin and returned home to try it myself. I have since prepared it for many years and made a few improvements along the way. I occasionally prepare it using fresh mushrooms and fresh Italian herbs from my herb garden. So, this is my version of Pasta Rockefeller and I think it's better than the original. It is a rather odd pasta dish, in that there is no sauce--but I think you'll like it and it is very easy to prepare. - Steven Hicks
Prepare pasta according to package directions. Don't forget to add about two tablespoons of olive oil to the water to keep your pasta from sticking together. Meanwhile, brown the ground beef and season with salt and pepper and about one tablespoon of crushed Italian seasoning. (Use fresh herbs if you have them.) Drain cooked beef in a bowl lined with paper towels. Set aside. Sauté garlic and onions in about four tablespoons of olive oil, until onions are transparent. Add another tablespoon of Italian seasoning while cooking. Also, sauté fresh sliced mushrooms (if you have them) with the garlic and onions. Otherwise, add drained, canned mushrooms. Add ground beef to the garlic, onions and mushrooms; reheat and stir. Drain pasta and make a "nest" of fettuccine noodles on each person's plate. Spoon meat mixture over pasta and top with plenty of freshly grated Parmesan cheese. Serves six. Serve with a fresh green salad and warm Italian bread sticks. Incredible! |