Marò

Ligurian cooks have always appreciated the ability of singular ingredients to impart special flavor in a sauce. Famous examples include basil in pesto and garlic in agliata, but delicate fava beans are just as enticing when used for sauce. It is customary to serve marò with boiled beef (ever-economical Ligurians use inexpensive cuts of meat for boiling), but I also like to spread some on toasted focaccia or whole wheat bread, as people do in the extreme western part of the Pon