In Memoriam " El Bulli "

The father of Imp has several times asked me if he can use my Blog to write a receipt . When I saw his newest cooking version , I was really surprised . That was all a very sophisticated one, following the modern vanguardian, experimental, sensations licking cuisine.
So here I let him write, while I am thinking which title to use.

Ingredients:
1 bottle Freixenet Carta Negra (Cava Catalan),  2 green olives canned (zorralena), Baena Virgin Olive Oil q.s., 4 angulas( if not available use surimi imitations) and 1 bag sepia cuttlefish ink.
 For the pasta: 1 egg and wheat flour(durum) to make a dough for one pasta string using nr 7 . You need to make it 40 cm long and cut it in two pieces.
Open the cool Freixenet bottle and taste it, you sure like it , okay taste more but leave about 1/2 dl for colouring the angulas.Don`t throw the cork away you need it cooking. Cut 1cm2 piece of cork  and grind it well with a spice grinder (electrical).Mix the grist with olive oil till you have a stiff paste. Fill the "stoneless "olives with this mixture and put them on a plate  and then  in the fridge for further applications
Heat a 1/2 dl Freixenet with sepia ink and add the angulas in the hot liquid. When they have got colour you can finish your vanguardian speciality . Take the olives and place them above the recently boiled "spaghetties"and add two angulas in cross form under each of  them. Splash some olive oil so that they reminds dropped tears. If there is still left cava in the bottle you need  to finish it quickly so that the atmosphere don`t cool down.Better if you have saved more bottles  for the  occasion.My suggestion is that you serve it with Chinese sticks and using Japanese style table.

Father of Imp