You can cook cevaps in a hot frypan but on hot coals is best.
Make your cevaps by mixing in a bowl the 2 minces, diced garlic, salt and a good grind of pepper.
Mix for a good amount of time until the meat mix is very sticky.
Now roll some meat mix into balls a little larger than golf balls and then roll in a backwards and forwards motion between the four fingers of each hand to achieve a log shape.
Give each log a slight pat down to flatten it and you have cevaps ready to BBQ on hot coals, or panfry. Don’t overcook for fear of drying out.
To cook the vegetables, wash and cut the zucchini into batons 2cm wide and 6cm long then wash broccolini and cut into two, or 3, lengthways.
Mix together and put into a saucepan with 60ml EVOO and the crushed garlic in the oil at the bottom of the saucepan with vegetables on top.
Add salt and pepper to taste then with heat on high fry for a sizzling 90seconds then add 100mls of water and put lid on saucepan and cook for 6 minutes then rest with the lid on.
Serve cevaps with vegetables and juices. Yummy.
BuonAppetito from Vince Garreffa and Theo Kalogeracos.