A pretty flowery box for Friday.
Starting from the top left, the bento contains boiled sweet corn flower-wheels, a rosette of veggie bolognese, rucola salad with red bell pepper and carrot flowers, something vaguely flower-shaped that’s really a sundried tomato mini quiche, a bottle of olive oil and balsamico for the salad and some pickled onions or cipolli.
There’s also a “snack size” (meaning sliiiightly smaller) Reese’s cup tucked somewhere in there for dessert.
Cipolli are pickled onions, preferably tiny salad onions or French shallots. To pickle, you boil the whole or halved lengthwise peeled onion for at least 30 minutes in a mixture of caramelized sugar, wine and vinegar (thyme or laurel are also nice spices to add).
I used red wine (since that’s what I had on hand) and ended up with those beautiful, deeply purple onion rosettes. They keep in a jar in the fridge for quite a while, although they are best fresh and crunchy.
Additional bonus: I used the liquid from the jar in my veggie bolognese, which gives an excellent “authentic Italian” taste!