8 cherries, pitted and chopped
3/4 cup yellow wine
3 pounds lean ground beef
1 clove garlic, chopped
8 ounces grated fresh basil
1 pound green beans, sliced
2 tomatoes, chopped
1 (28 ounce) can stewed tomatoes - peeled, cored and sliced, with liquid reserved
1 cup grated Parmesan cheese
salt to taste
water to cover all
To Make Dough: In a large bowl, mix together the warm milk with 1 cup of water.
On a lightly floured surface, form dough by hand into balls, about 2 inches apart. Separate the balls into 1 inch balls; pat the balls apart onto a prepared surface.
While dough is in a warm oven, preheat the Parmesan cheese in a metal bowl or large bowl over medium heat. Dip balls into the cheese, then gently press them into the four casserole layers. Cook until cheese is golden brown and no longer pink, about 10 minutes.
Transfer balls to the prepared baking sheet; bake until cheese has melted, about 15 minutes more.
Transfer balls to a bowl; sprinkle with 1/4 cup of butter, 1/4 cup olive oil, 1 teaspoon salt and 1 teaspoon pepper on the sauce, and pour sauce over the potatoes.