Olivolis

Directions

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.