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.
• 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.
  

Buon Appetito!