Cut the broccoli florets, wash them thoroughly, and drain them.

Bring a large pot of salted water to a boil. When the water is boiling, add the broccoli, cover, and cook for about 10 minutes, until tender but not mushy.

Drain and let them cool slightly.

Prepare a baking dish (preferably glass, no more than 5 cm deep for even cooking): grease it well and sprinkle the bottom with breadcrumbs.

Place just under half of the broccoli in the dish and press down lightly with a fork to create a compact base.

Add the grated stringy cheese and the broken cheese slices.

Cover with the remaining broccoli, this time without pressing them down, to create an airier layer.

Finish with the remaining cheese, a sprinkle of breadcrumbs, a drizzle of extra virgin olive oil, and pour in the 50 ml of milk.

Bake in a static oven at 180°C for about 20 minutes, until the top is well browned and the cheese is gooey.