For the brochettes:
Bake the Barchette Patasnella in the oven at 220°C for 15 minutes, or air-fry at 180°C for 13 minutes.

In the meantime, season the chicken nuggets with salt and spices, massage gently, flour and place on high heat in a pan with extra virgin olive oil until evenly browned on all sides. Cover and cook for 5 minutes, stirring occasionally.

Thread a chicken nugget and one of the Barchette onto a wooden skewer, then alternate the ingredients until the brochette is complete.

Serve with a delicious sweet and sour sauce.

For the sweet and sour sauce:
In a saucepan, brown the onion and peppers in extra virgin olive oil over high heat. Add sugar, water, salt and pepper and cook over low heat for 20 minutes, stirring occasionally. Remove the lid and cook for another 45 minutes over moderate heat until the cooking juices have completely evaporated. Leave to cool and add the mustard.