BELL BOX RECIPES

Steps:

• Bring a large pot of water to a boil
• Cut onion julienne
• Heat 1 tablespoon olive oil in a skillet, add onion and sauté for 5 minutes
• season with salt, then set aside
• Roast peppers on the stove top over an open flame
• When the skin is completely burned, remove from flame and place in a zip lock bag to cool down
• Peel and cut into thin slices
• Marinate peppers with olive oil, onion, mozzarella cheese salt, black pepper, capers, anchovy, basil and olives for one hour
• Cook Farfalle in salted water, 1 minute less than the recommended package cooking time
• Drain and place pasta on a large baking sheet pan, drizzle with a small amount of olive oil to prevent sticking and let pasta cool down
• Combine Farfalle with the marinated peppers mixture
• Store in refrigerator and let rest in the fridge for half an hour to combine the flavors before serving.