Steps

• Wash the broccoli and divide them into small florets. Boil them in plenty of salted water for 5 minutes, then drain and set aside. In a low-sided saucepan, sauté the crushed garlic in a drizzle of oil and the sliced chili pepper. Add the broccoli florets, season with salt, cover with a lid, and cook over low heat for 10 minutes, stirring occasionally.

  Peel the sausages and place them in a bowl, add the white wine, and work with your hands to soften the mixture. Transfer the sausage to a pan and cook until the wine evaporates, then increase the heat and brown the sausage. When ready, combine with the broccoli, stir and set aside.

  Boil the potatoes: wash them to remove any dirt residue. Place them, with their skins on, in a saucepan with unsalted cold water. Bring to a boil and cook for about 25/30 minutes: it’s not easy to quantify the exact cooking time due to the different consistency or size of the potatoes. To check if they’re done, pierce them with a fork (or the tip of a knife): if they slide off easily, they’re cooked. Remove them from the water, peel, and mash them using a potato masher, then gather them in a bowl and combine with the butter in pieces, egg yolks, grated Parmesan cheese, and a pinch of salt. Transfer the mixture to a pastry bag with a 1 M nozzle.

  Grease the bottom of a baking dish or six individual baking dishes. Spread a half-inch thick layer of potatoes on the bottom, cover with broccoli and sausage, and top everything with potato roses using the mixture.

  Bake in a preheated oven at 356°F (180°C) for 20 minutes or until the potatoes are golden brown. Remove from the oven, let rest for a few minutes, and serve.