in the stuffing add finely chopped onion, 1-2 squeezed garlic cloves, soy sauce, salt, pepper, paprika, Basil, oregano, finely chopped parsley and grated on a fine grater raw potatoes. Mix well and add milk so that was not dry, but not too liquid, keep the form.

wetting hands in cold water and form of minced meat small sticks. Lay off until towards.

For the sauce in a pan pour the wine, squeeze 1 clove of garlic, bring to boil and boil over medium heat by half.

Then in the wine, add salt, pepper, mustard, water, cumin, honey, marjoram and boil all for about 1/3. Starch to dissolve in the morning the bed of the water, add to sauce, stir a bit to thicken, remove from heat, add 15-20 g of butter, mix well. Cover the sauce and set aside while frying the sticks.

Pan with oil heat. Sticks, roll in breadcrumbs and fry on both sides until cooked.

While they are fried tomato cut into big plastic (1 cm thick). Grease tomatoes with a mixture of pressed garlic (1-2 cloves, to taste), salt and Italian herbs. If there is no mixture of Italian herbs, replace with any other dried herbs, salt and pepper. Heat another pan with remaining butter (15 - 20g), until the first bubbles. Spread the tomatoes on the pan and on high heat fry both sides, very quickly, that only took, literally 30-40 seconds on each side.