Baccalà Sandwich with Fava Bean Cream and Chicory

Method

1. Soak the dried fava beans in water for about 12 hours.
2. Rinse the beans, place them in a pot with fresh water, half a potato, a bay leaf, and one garlic clove. Cook for about one hour until the beans are tender.
3. Drain the beans, remove the bay leaf and garlic, then mash the beans and potato with a whisk (or blender) while drizzling in olive oil until you get a creamy consistency.
4. Boil the chicory in a large pot of salted boiling water without a lid for a few minutes, then drain, keeping them moist.
5. In a pan, heat a little olive oil with a garlic clove and add the baccalà fillet without browning. Add water almost to cover the fish and cook gently until the fish flakes but remains intact.
6. Remove the baccalà from the water and pat dry on paper towels.
7. Assemble the sandwich: spread the fava cream on bread, top with chicory and baccalà, season with extra virgin olive oil and pepper.