1 pound bread or pizza doughThis recipe was dearly beloved by Americans serving in southern Italy. This is as near as it can be remembered. Seem to recall that it had green manzanilla olives and a touch of pasta sauce, along with slivers of ham or prosciutto and deep-fried in oil. We have recreated these and they are delicious but used provolone cheese. Experiment.
1 pound scallions
1/4 cup pitted olives (Kalamata or Gaeta olives)
1 cup chopped peeled tomatoes
1/2 cup white wine
capers
grated Parmigiano cheese
salt
hot pepper
extra virgin olive oil
olive oil for frying
1 pound mozzarella cut in 1/2 cubes
Scallions Filling: In a pan add some EV olive oil with the scallions cut in 3-4 pieces. Saute` the onions for 2-3 minutes and add the 1/2 cup of peeled tomatoes, the olives, a pinch of hot pepper and the wine. Salt as desired. Let everything cook until the scallions are very soft and the alcohol of the wine has completely evaporated. Remove from the stove and let cool. Frittelle Preparation: Take a piece of dough the size of a tennis ball and flatten it with a rolling pin into a flat and round shape. The thickness of the dough should be no more than 1/4 of an inch. Place at the center of the dough your favorite filling. Either some of the scallions from above or some pieces of mozzarella, tomatoes, a few capers and grated Parmigiano cheese. In reality, they can be filled with any filling desired. (About 3-4 Tbs of filling in each). Fold the dough over the filling and close it in the shape of 1/2 moon. Press down the outer edges of the dough to completely seal the Frittella. With a ravioli cutter, cut the excess dough from all around the Frittella. Fry in olive oil till they are golden brown and serve preferably very hot.