Cevapcici con Ajvar
Cuisine: Italian
Author: Elisabeth Antoine Crawford, Flavors of Friuli ©Equilibrio
  • Cevapici:
  • 8 ounces ground beef
  • 8 ounces ground pork
  • 2 tablespoons finely chopped onion, plus extra for serving
  • 2 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • Dash cayenne pepper
  • Ajvar:
  • 1 large red bell pepper
  • 1 small eggplant
  • 1 tablespoon olive oil
  • 1 teaspoon red wine vinegar
  • 1 teaspoon sugar
  • Dash cayenne pepper
  1. To prepare the Cevapcici:
  2. In a medium bowl, combine the ground beef, ground pork, 2 tablespoons onion, garlic, paprika, salt, black pepper, and cayenne pepper. Roll the mixture into sausages about 3 inches long and ¾ inch in diameter.
  3. Preheat grill (or heat a large skillet over medium-high heat). Place the sausages on the grill; cook until done, about 5–6 minutes, turning to brown each side. Serve with ajvar and chopped onion.
  4. To prepare the Ajvar: Preheat oven to 400°F. Place the bell pepper and eggplant on a baking sheet; bake until the eggplant is tender and the bell pepper skin begins to brown, about 30–40 minutes. When the bell pepper is cool enough to handle, remove and discard the skin, stem, and seeds. Slice open the eggplant and scoop out the flesh. Place the bell pepper and eggplant in a food processor, along with the olive oil, vinegar, sugar, and cayenne pepper; purée until smooth. Season to taste with salt.
Recipe by Simple Italy at https://www.simpleitaly.com/flavors-of-friuli/