Olivolis

1. 1

   Cook spinach partly and put through food grinder alternately with slices of French bread and parsley.

2. 2

   Add beaten eggs, cheese, ripe olives, salt and pepper, onion and garlic salt.

3. 3

   Mix well using hands, form a tablespoon of the mixture into cylinders about 1-inch thick and 2-inches long.

4. 4

   Place on wax paper, cover with towel and store in refrigerator overnight.

5. 5

   When ready to serve, bring salted water to a boil in large saucepan.

6. 6

   Drop in olivolis, spacing so they are not crowded.

7. 7

   When done, they will come to the top of the water.

8. 8

   Lift out with a slotted spoon to drain and put them in a shallow casserole or chafing dish to keep warm.

9. 9

   Serve with meat olive sauce.

* Per serving · 4 servings · Values may vary.

No additional tips available.