Potato and Wild Garlic Roll with Tomatoes and Cheese

For the potato and bear’s garlic roll with tomatoes and cheese, boil the carrots in salted water until soft, peel. While still warm, press them through a potato ricer and quickly mix with egg, flour, semolina and salt to form a dough.

Divide into two parts so that the rolls are not too long. Dust some flour on a plastic wrap and roll out the dough to about 5 mm thick. Spread the cream cheese on top, not spreading it all the way to the edge.

Sprinkle mozzarella on top. Cut cherry tomatoes and wild garlic into small pieces and spread on top as well. Roll up using the cling film, then wrap with it.

Place a second piece of cling film over the top and seal tightly. Do the same with the second roll. In a large pot, bring salted water to a boil and place the rolls in it.

Reduce heat enough to stop the water from boiling. Allow rolls to steep for 30 minutes. Remove cling film, cut open, arrange potato and wild garlic roll and serve.

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