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Centro in Cambridge Soup with
Vanilla Oil and Arugula, Walnut and
Pomegranate Salad with Pecorino



For the vanilla oil

  • 1/2 vanilla bean
  • 1/2 cup canola oil

For the soup

  • 1 blue Hubbard squash (about 5 pounds)
  • 2 tablespoons vegetable oil
  • 1 large onion, diced
  • 1 cup carrots, diced
  • 1/2 cup celery, diced
  • 2 quarts water

Arugula, Walnut & Pomegranate Salad With Pecorino

  • 2 pomegranates
  • 2 bunches arugula, cleaned
  • 1/2 cup walnuts, toasted in the oven
  • 1/2 cup walnut oil
  • 2 ounces shaved pecorino cheese


  1. To make the vanilla oil: Split the vanilla bean and add to the oil. Heat in a saucepan over low heat (100 degrees F) for 5 minutes. Remove from the heat and chill. Blend.
  2. To make the soup: Place the whole squash on a baking sheet and roast in the oven at 350 degrees for 45 minutes or until fork tender. Peel the squash and discard the skin.
  3. Heat the vegetable oil in a stockpot. Sauté squash with the onion, carrots and celery until translucent.
  4. Add water and cook for 45 minutes. Puree and pass through a fine strainer.
  5. Serve warm. Drizzle vanilla oil on top.
  6. Arugula, Walnut & Pomegranate Salad With Pecorino: Split pomegranates in half, and gather juice. Pass remaining fruit through a sieve (some seeds should pass through). Toss the pomegranate juice with the remaining ingredients. Garnish with pecorino and pomegranate seeds. (The dressing is the pomegranate juice and walnut oil).

Yield: 2 quarts

Wear rubber gloves when juicing the pomegranate; it can stain your hands.

Posted by LladyRusty at Recipe Goldmine 3/12/2002 11:44 am.

Source: Boston - from Executive Chef Rene Michelena, Centro in Cambridge

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