Mettere in ammollo 12 fogli di gelatina in acqua fredda.
Intanto in un pentolino scaldare 1 l di brodo di carne con l'aggiunta di Porto, quindi prelevare la gelatina dall’acqua, strizzarla e scioglierla nel brodo caldo avendo cura di mescolare finché risulterà completamente sciolta.
Spostare il pentolino a bagnomaria con acqua e ghiaccio così da far rapprendere più velocemente la gelatina di brodo.
Pelare e tagliare ogni fico in 4 spicchi, 400 g di prosciutto di selvaggina a dadini, così come 200 g di formaggella ticinese.
In uno stampino monoporzione versare un sottile strato di gelatina e lasciarla rapprendere, quindi posizionare 4 spicchi di fico, aggiungere qualche dadino di prosciutto e formaggella e colare ancora un po’ di gelatina.
Continuare con i dadini di prosciutto e formaggio finendo con uno strato di gelatina, avendo cura che riempia bene tutto lo stampino e non lasci zone vuote.
Lasciare riposare in frigorifero almeno 30 minuti.
Sformare e servire ogni porzione con qualche ciuffo di insalata di stagione e un po’ di frutta secca a piacere.
Massimo Bottura
RSI Food 21.09.2015, 18:55
Ricette in breve 21.09.2015
RSI Food 22.09.2015, 09:54
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