Ingredients :

• 40 snails ready for cooking (cleaned and purged)
• 1 shallot
• 1 clove garlic
• 1 glass of tomato puree
• vegetable broth
• extra virgin olive oil
• salt and pepper as needed

Preparation:
Peel and chop the shallots and the garlic clove. Heat 2-3 tablespoons of extra virgin olive oil in a crock pot with shallots and garlic, then add the snails. Pour the red wine and sprinkle with a few ladles of broth. Add the tomato sauce. Let snails cook for about two hours, adding a little broth when needed. Add  salt and pepper.
When cooked, sprinkle with freshly chopped parsley and serve immediately.
Recipe given by Migliorini Institute of Finale Ligure.