Header | Baked Tomino with mushrooms, pumpkin cream, and Tuscan kale cream

**Vegetable preparation:**
Prepare the vegetables and clean the mushrooms. Dice the pumpkin.

**Pumpkin cream:**
In a pan, sauté the diced pumpkin with a drizzle of oil until tender. Blend until smooth. Season with salt and pepper.

**Kale cream:**
Chop the Tuscan kale and cook in a pan with garlic and oil. When tender, blend until creamy.

**Bread crumble:**
Dice the bread and toast it in a pan with oil and fresh thyme until crispy. Add the chopped walnuts for an extra touch of crunch.

**Mushroom preparation:**
Slice the porcini mushrooms and sauté them in a pan with a drizzle of oil for a few minutes, just long enough to soften them.

**Assembly:**
In a single-portion baking dish, arrange the pumpkin and kale creams, add the mushroom slices, and place the tomino in the center.

**Cooking:**
Bake at 180°C until the tomino starts to melt (about 15-20 minutes).

**Finishing touches:**
Once out of the oven, add the fragrant bread crumble on top of the tomino and serve hot!