• 1 dry-cured sausage, sliced
  • 8 small mushrooms
  • 3 tbsp olive oil
  • ½ tsp Espelette chilli pepper
  • 1 pinch of salt
  • 8 small spring onions
  • 1 knob of butter
  • 1 tsp icing sugar
  • 1 yellow pepper
  • 8 cherry tomatoes
  • 8 basil leaves
  • Peel the mushrooms and trim the stalks.
  • For the marinated mushrooms: in a bowl, pour in the olive oil, add the Espelette chilli pepper and a pinch of salt. Add mushrooms and stir. Cover with plastic wrap and refrigerate.
  • Peel the onions. Place in boiling water for 3 minutes. Drain.
  • In a skillet, melt and brown the butter until hazelnut in colour
  • Add the onions, sprinkle with icing sugar and caramelise for a few seconds.
  • Wash the yellow pepper, cut in half and remove the seeds. Using a cookie cutter, create 8 small shapes.
  • Plunge the pepper shapes into boiling water for 4-5 minutes, or until very tender.
  • Wash the cherry tomatoes and basil leaves.
  • Assemble the skewers by alternating 1 piece of pepper, 1 cherry tomato, 1 caramelised onion, 1 basil leaf and 1 marinated mushroom.
  • Serve skewers with slices of dry-cured sausage on a platter.