Preparation

• Cut the Pachino tomatoes in four, add some olive oil, and bake at 40°C for three hours. 
• Combine the meat with the potato, the thyme and the egg and add salt, pepper and a little Parmesan cheese. 
• Utilising this mixture, shape meatballs in about the size of a walnut. 
• Cook the Strozzapreti in abundant salted boiling water until al dente. 
• In the meantime, brown the tiny meatballs together with the onion and just a little olive oil in a large casserole pan. 
• Add the Pachino tomatoes, olives and wine and reduce the liquid to zero, finally adding the meat stock. 
• Strain the pasta and continue cooking it in the casserole, adding salt, pepper and fresh olive oil to taste. 
• Complete the dish by sprinkling each portion with freshly-grated Pecorino di Fossa cheese.