A light Valentine’s Day dinner but rich in nutrients and ideal for those who want to increase desire with their partner. In this article we discover how to make a delicious but low-calorie menu and above all rich in vitamins and mineral salts that are functional to awaken the passion in both men and women.

A real “nutraceutical” Valentine’s Day dinner, that is, with beneficial effects on the health of lovers.

LIGHT VALENTINE’S DAY DINNER: THE MENU

Appetizers

• Oysters (two each) served with a splash of Tabasco sauce.
• Wild rocket salad with shrimp tails and pink pepper.
  For two people: blanch 150 grams of shrimp tails for 8 minutes. Remove their shells and mix them with a handful of well washed and squeezed wild rocket, roughly chopped. Add an emulsion of a teaspoon of oil, the juice of half a pink grapefruit or a drizzle of balsamic vinegar, a pinch of pink pepper, salt. Garnish with Grana Padano flakes and serve.

Single dish

• Deviled turkey breast with oriental couscous. 
  For two people: blanch 5-6 dried tomatoes in water and vinegar, drain them and put them in a mixer with a pinch of chilli pepper, 4 tablespoons of grated pecorino, a handful of wild fennel (as an alternative to mint or parsley) and a spoon satin of olive oil. Pour the mixture on two slices of turkey breast (250 grams in all) beaten with a meat tenderizer, add salt, and pass the slices in a non-stick pan, cooking them on both sides. Deglaze with a little white wine and finish cooking with a lid for another 5 minutes.
  To be combined with 60 grams of couscous (in all) cooked, drained and seasoned with 10 black olives, a handful of date tomatoes, plenty of parsley (only the leaves, chopped well), salt, pepper, a teaspoon of oil, a handful of sliced ​​almonds and a little lemon juice.

Dessert

• Baked pear with light chocolate mousse. 
  Cut a 150-200 gram pear in two, remove the peel, sprinkle it with a spoonful of brown sugar. Put it in the oven for about 15 minutes at 175 °. 5 minutes before turning off the oven, place a cube of extra dark chocolate in the center of each half pear.
  Separately, add 100 grams of light Santa Lucia ricotta or 100 grams of quark cheese to a heaping spoonful of bitter cocoa, two drops of rum aroma, a level spoonful of honey, a pinch of powdered ginger. Cover the mixture with plastic wrap and let it harden in the fridge for half an hour. Remove the pears from the oven, let them cool and pour a generous spoonful of mousse over each pear. Serve immediately.