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

Recipe Ingredients

For the vanilla oil

For the soup

Arugula, Walnut & Pomegranate Salad With Pecorino

Method

  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).

 Makes 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 Herald.com - from Executive Chef Rene Michelena, Centro in Cambridge


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