Clean and wash the wild garlic. Put it in a hot saucepan while still dripping wet and let it collapse. Remove from the pot, drain well and sweat briefly in a pan with the finely chopped garlic. Season with salt and pepper. Cut up a bit and use a hand blender to puree with a few spoonfuls of cream to a smooth cream.
Wash the potatoes and cook with the peel in a little salted water, then drain. Let steam out, peel and press through a potato press. Mix the still hot mashed potatoes with the semolina loosely using a fork and let it steep. Then add flour, cornstarch and the spices, mix everything well with a fork. Place on the worktop and quickly knead into a dough. Do not knead too long, otherwise the dough will stick out.
Now put a large transparent film on the work surface. Then roll out the dough into a rectangle and cover with the wild garlic paste and the cheese cut into cubes. Roll up the foil tightly and then wrap it in aluminum foil. Simmer in boiling water for about 20 minutes (depending on thickness).
Arranged on the plates, grate a few parmesan shavings and drizzle with nut-brown butter.
Tip: Also tastes good with spinach instead of wild garlic.
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