- 1 zucchini
- 2 potatoes
- 2 cherry tomatoes
- 1 egg
- 1 tsp of mayonnaise
- 100 g of cream cheese
- Black sesame seeds
- A handful of Arugula
- Some strawberries
- Some toothpicks
To make the zucchini rolls:
Wash the zucchini. With a mandolin, make thin zucchini slices. Once you have your slices, add a teaspoon of cream cheese at the end of each one, season with a pinch of salt and pepper.
Coil the slices with each other and add the toothpicks so that they keep the desired shape. Place them in one of the two food cups.
For the main container:
Cover the bottom of the container with arugula.
In a saucepan, bring water to a boil. Peel the potatoes and place them in boiling water for 15 to 20 minutes, according to their size.
While they are cooking, wash the cherry tomatoes and cut them into 4 pieces.
Fill a saucepan with water and put the egg inside. When the water starts to boil, let it cook for 9 minutes. Stop the cooking process by plunging it into cold water.
Carefully peel the egg and cut the egg white in teeth-like shapes on the upper third, so that the yolk can be removed completely. In a plate, mash the egg yolk with mayonnaise using a fork. Then recreate the egg by filling the white part with the yolk-mayonnaise mix.
Set the bento up with the cooled potatoes cut into pieces, the cherry tomato pieces and the reconstituted egg. To shape the chick’s eyes, you can use black sesame seeds or small pieces of black olive, and for the chick’s mouth and legs, pieces of cherry tomatoes.
Cut the washed strawberries into pieces and place them in the second food cup.