• 

  Parmesan cheese crust removed and cut into pieces (2-3 cm)

  140 g
• 

  smoked cheese (e.g. smoked scamorza, smoked Edam cheese), cut into pieces (4-5 cm)

  200 g

Filling

• 

  garlic clove

  1
• 

  extra virgin olive oil plus extra for greasing

  20 g
• 

  fresh artichoke hearts

  300 g
  300 g jarred marinated artichoke hearts
• 

  white wine

  100 g
• 

  ricotta

  100 g
• 

  eggs

  2
• 

  salt

  1 tsp
• 

  fresh ground black pepper

  2 pinches
• 

  cannelloni shells (approx. 180 g)

  16

Tomato sauce

• 

  celery stalk cut into pieces

  40 g
• 

  brown onion

  30 g
• 

  carrot cut into pieces

  40 g
• 

  garlic clove

  1
• 

  canned tomatoes

  400 g
  400 g ripe tomatoes
• 

  water

  200 g
• 

  sugar

  1 pinch
• 

  salt

  1 tsp
• 

  fresh ground black pepper

  1 pinch