Picantó a la Moritz (2005)

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 250^o 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
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Realization: FC/Montse Guillen
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Collaborators: Equip Tatjer, Dani Aixelá, Alen Coll
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Production: Moritz
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Photos: Pere Ferrer

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Fue presentado en el Salón BCN degusta con motivo de la publicación del libro “Vajilla imaginaria”. Se trataba de una receta cuyos ingredientes básicos eran un pollo picantón y una lata de cerveza.

El maestro de ceremonias ligaba una salsa de miel, mostaza, sal marina, pimienta negra molida, aceite de oliva y una cuarta parte del contenido de una lata de cerveza. A continuación se impregnaba el picantón con la salsa, a modo de vestimenta, y se le asentaba orgulloso en cómoda postura encima de la lata, ya en la bandeja del horno. Al cuarto de hora, a 250º, el picantón estaba pronto para comer. La degustación se acompañó de cerveza y más cerveza.

PICANTÓ A LA MORITZ

Salón BCN Degusta, Barcelona
Stand Moritz, 10-11 noviembre 2005
 ..................................................................................
Realización: FC/Montse Guillen
 ..................................................................................
Colaboradores: Equip Tatjer, Dani Aixelá, Alen Coll
 ..................................................................................
Producción: Moritz
 ..................................................................................
Fotografía: Pere Ferrer