Buffalo soutzoukakia with sauce in the oven and potatoes.

For the Buffalo Soutzoukakia:

Remove the buffalo soutzoukia from their packaging and let them thaw in the refrigerator overnight. Just before cooking, let them come to room temperature for half an hour.

For the tomato sauce:

Finely chop the garlic, onion and grate the carrots. In a large frying pan, add the olive oil and onion, adding only salt. Sauté until the onions are golden brown and add the garlic along with the carrots and bell peppers cut into pieces. Sauté over high heat and add the paste. Stir quickly so that it does not "grab" and add the cumin and pepper.

Deglaze with the wine and let the alcohol evaporate over high heat for about 3 minutes. Add the fresh tomato (grated), lower the heat and let it cook for about 15 minutes over medium heat.

Execution: Place the buffalo soutzoukia on top of the tomato slices (each one in a row) in a relatively small and deep baking pan after lightly oiling it (to be able to cover it with the sauce). Add the quince potatoes and season with salt and pepper. Sprinkle with a little olive oil and bake in a preheated oven at 180 degrees for about 15 minutes. Remove the baking pan from the oven and pour the sauce over the baking pan. Cover with aluminum foil and bake for about 20 minutes. Remove the aluminum foil and add the milk. Stir lightly and bake for another 15 minutes.

Serve with freshly ground pepper and a little chopped basil.