Bread the day before cooking, cut finely into cubes, measuring approximately 0.7 x 0.7 cm, and left to dry in the bowl, covered with a linen cloth.

The next day: eggs beat well with a whisk with the milk and salt. Eggs should not be large in size.

Add to bread and mix with clean hands. Try to stir gently weight, not squeezing her, but at the same time, each cube of bread should "crumble"... set Aside the bowl (the bread slightly soaked in milk-egg mixture).

Broccoli disassemble on inflorescences and boil until tender (about 20 minutes).

Soft cheese (preferably two different types: goat or Gorgonzola and ordinary classical) cut into cubes, about the size 0,7x0,7 cm.

Meanwhile, in the grain mass gradually add 2-3 tablespoons of flour. Add the flour one spoon after each mixing with clean hands (!! ). Thus, good feeling weight: liquid or too thick. Try to roll with wet hands ball the size of a tangerine. If still runny, add a little flour or breadcrumbs. It is very important not to "pour" the flour!

Moist (but not wet!) hands to roll a ball the size of a tangerine. With your thumb make a deepening in the middle.

Put in the dimple 3 cubes of cheese (if You have cheeses of different types, then, of course, one of each type). To close the "dimple" and again roll into ball. It is important that the ball came out without cracks so as during cooking can fall apart! Cook in boiling salted water 10-12 minutes. Boiled broccoli "skip" in a blender until creamy. Salt. Green onions finely chop. Melt the butter in a saucepan and add the onion.

In every serving plate pour the cream of broccoli on top - canederli, then follows freshly grated Parmesan cheese and finally add melted butter.