In Ligurian cuisine, Marò is one of the fundamental sauces of this northern Italian region. It is ritual to make this sauce with the initial crops of raw fava beans and fresh mint. Fresh fava bean or broad bean season is brief. If unavailable, make Marò with frozen fresh beans, thawed. This recipe produces very thick puree, similar to whipped ricotta cheese in texture; thin-out with oil, broth, or water as needed for serving, if you wish.
Traditionally, Italian cooks recommend serving Marò with cold or room temperature carni bollite or lessi, boiled meats, and arrosti, roasts. I suggest adding grilled salmon, lamb, and chicken, plus cooked artichoke hearts, to this list. Spread it on bruschetta. The more you make this sauce, the more creative you become. Compliments are sure to follow your inventiveness.
Marò is best made one day in advance of serving, remaining delicious and beautifully emulsified for one week. Original recipe, thoroughly tested. Easy step-by-step directions. Ingredient listing includes ounce/gram weights and volume, where applicable, making it easy to follow. One PDF with photos of fresh and frozen fava beans, and puree.
Makes 2 3/4 cups/22 ounces/650 ml very thick puree sauce. Adding up to 3/4 cup/6 ounces/180 ml water, oil, or broth to thin-out, makes up to 3 1/2 cups/28 ounces/830 ml. Marvel at this exceptional addition to your Italian culinary recipe collection.