Was presented in the BCN degusta Salon on the occasion of the publication of the book “Imaginary Crockery”. It was a recipe whose basic ingredients were a “picantó” chicken and a can of beer.
The master of ceremonies blended a sauce of honey, mustard, sea salt, ground black pepper, olive oil and a quarter part of the contents of a can of beer. Following that the “picantó” was coated with the sauce and was proudly perched in a comfortable position upon the can which was already in the roasting tray. After a quarter of an hour at 250o the “picantó” was ready to eat. The tasting was accompanied by beer. And more beer.
PICANTÓ A LA MORITZ Salón BCN Degusta, Barcelona Stand Moritz, November 10-11, 2005 ................................................................................ Realization: FC/Montse Guillen ................................................................................ Collaborators: Equip Tatjer, Dani Aixelá, Alen Coll ................................................................................ Production: Moritz ................................................................................ Photos: Pere Ferrer
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