Crema di fave con cicoria e pane di Altamura D.O.P. croccante

Chop the onion and brown it in a saucepan with extra virgin olive oil. Add the shelled broad beans and fry them before covering them with the broth. Add salt and cook for about 50 minutes.
Whisk the resulting mixture to obtain a thick cream.
Blanch the chicory in salted water and sauté in a frying pan with extra virgin olive oil.
Place four thin slices of Pane di Altamura in a hot oven for a few minutes. Crumble the remaining bits of Pane di Altamura and brown them in a pan with a little bit of oil, making them crunchy.
Serve the chicory surrounded by the cream of broad beans and sprinkle the dish with the fried bread crumbs, finishing with the slices of toasted bread.