Print Recipe

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



Vanilla oil

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


  • 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

Recipe Goldmine

Join our Facebook group



Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.