Stews are often reserved for cooler temperatures, but this one, thanks to its light Parmesan-broth base and fresh tomatoes, is made for enjoying in the sun. It’s delicious served warm or even at room temperature.
1 Parmigiano-Reggiano rind, at least 3 inches long
3 cups chicken broth, homemade if possible
2 tsp olive oil
6 pork sausages, preferably a heritage-breed
variety such as Berkshire
1 celery rib, finely chopped
½ red pepper, finely chopped
4 garlic cloves, sliced
1½ pints cherry tomatoes, sliced in half
Salt and freshly ground black pepper to taste
½ cup fresh basil leaves, torn
1 loaf crusty bread
Simmer the rind with broth in a small saucepan until it becomes flavourful (20 to 25 minutes).
Remove from heat. Remove rind and discard.
Coat a large frying pan with oil and set over medium-high heat. Add sausages and cook until golden (10 to 15 minutes). Add celery, red pepper and garlic. Cook, shaking pan occasionally, until vegetables softened slightly (3 minutes). Carefully add tomatoes and cook until tomatoes soften slightly (about 2 more minutes). Slowly pour in broth.
Gently simmer, partially covered, over medium-low heat, allowing flavours to infuse and sausage to cook through (10 to 15 minutes). Serve sausages whole or remove, carefully slice into pieces and stir back into stew. Taste and adjust seasoning if desired.
Garnish with a few fresh basil leaves and serve stew along with crusty bread for dipping.
If making ahead of time, stew will keep well, covered and refrigerated, for up to 2 days. Reheat or bring to room temperature before serving.