Di: Simone Bianchi
Per la preparazione delle cipolle al forno: preriscaldare il forno a 180°. Disporre 4 cipolle medie rosse con la buccia direttamente in una teglia da forno, unire 2 dl di acqua e cuocerle in forno per circa 1 ora. Lasciarle raffreddare, sbucciarle e tagliarle a falde sottili insaporendole con sale e spruzzandole con 0,2 dl di aceto bianco. Per la preparazione delle patate: sbucciare ed affettare finemente 4 patate medie farinose e cuocerle in acqua salata fin quando risulteranno morbide ma intatte. Scolarle e adagiarle su un vassoio, insaporirle con sale e pepe e lasciarle raffreddare ungendole con 0,5 dl di olio extra vergine di oliva. Per la preparazione del vitello tonnato: dissalare in acqua fredda e per 10 minuti 50 g di capperi sotto sale, al termine scolarli e strizzarli. Sbucciare 1 spicchio di aglio e 1 cipolla, tagliandola a fette. Sgocciolare 350 g di tonno sott’olio, i capperi e 10 filetti di acciuga sott’olio. In una casseruola deporre 1 kg di magatello di vitello, unire il tonno, i filetti di acciuga, i capperi, 2 coste di sedano, 80 g di cetriolini sott’aceto, la cipolla affettata, lo spicchio di aglio, 2 foglie di alloro, 1 rametto di timo fresco, 4 dl di vino bianco e 2 dl di brodo di carne freddo. Insaporire il tutto con sale e pepe, coprire la casseruola e cuocere a fuoco medio per circa 45 minuti, girando la carne almeno 2 volte. Al termine della cottura togliere la carne e lasciarla raffreddare. Filtrare il fondo di cottura, frullarlo e lasciarlo raffreddare a sua volta. Per la preparazione della maionese al sedano bianco: in un mixer unire 2 uova con il succo di ½ limone, 5 foglie di sedano verde, 1 pizzico di paprika dolce e sale, frullare il tutto unendo a filo 5 dl di olio extra vergine di oliva. Trasferire la maionese ottenuta in una bacinella, incorporare delicatamente 50 g di cottage cheese e il fondo di cottura precedentemente frullato e raffreddato. Tagliare il magatello di vitello a fettine sottili, disponendole su un piatto e alternandole con le patate e le cipolle. Cospargere il tutto con la maionese e decorare con foglie di sedano e paprica dolce. Vitello tonnato alla vecchia maniera con patate e cipolle al forno
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