Buffalo soutzoukakia with roasted pepper sauce

Wash the peppers well and dry them well with kitchen paper. Line a baking sheet with non-stick paper and place the peppers. Bake them in a preheated oven at 180 degrees for about 15 minutes and then grill for another 15 minutes, turning them on all sides.

Let them cool down and peel them, removing the seeds. Then cut them into small pieces and keep some. Put the rest in the multi, add a little thyme and a little salt and beat until they melt completely.

Bake the Buffalo soutzoukakia in the oven for approximately 15-20 minutes in a preheated oven at 180 degrees until they are golden brown on all sides, but not "dry".

In a deep frying pan, add the olive oil and sauté the chopped onion until caramelized. Add the garlic and the pieces of roasted pepper that we kept. Once they are well sautéed, add the tomato paste, salt, pepper, thyme, cumin and smoked paprika. Stir constantly with a wooden spatula so that the paste does not stick.

Deglaze with the white wine and stir until the alcohol evaporates. Then pour in the sauce from the melted roasted peppers and stir. Close the lid and let it simmer for about 20 minutes on low heat.

Add the soutzoukakia, after first pricking them lightly with a fork, the butter and the milk. Simmer with the lid closed for another 20 minutes over low heat, turning the soutzoukakia in the sauce.

Before serving, open the lid and add some grated feta cheese and some freshly chopped parsley and mix. Serve with rice or french fries.