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Valentine's Day Menu | Salt and pepper – Italian Cuisine

Look for the Valentine's menu perfect? Discover the romantic recipes of Sale & Pepe that will make you look great with your sweetie.

For the aperitif you can serve a good glass of bubbles and fragrant heart-shaped paprika taralli.

As an appetizer you can bet on both fish and meat: something better than the aphrodisiac oysters, of the lobster carpaccio super chic or rustic polenta croutons, which you can accompany with a snack of black olives and toasted bread? They are all tasty and easy to prepare dishes.

As a first think of the classics linguine with lobster, great effect dish ideal for a special occasion, or a risotto with scampi, walnuts and balsamic vinegar, refined and inviting. If you want something appetizing and at the same time refined, here are the precious ones crepes with robiola cream with truffles, a delight for the palate.

For second you could cook a dish of prawns with pink pepper: the prawns cooked in wet Cognac and then flavored with cream and Champagne. A bit of panache, served with class.

If you prefer meat, here are the Parmentier tournedos with orange, a French-inspired dish in which one of the main ingredients is mashed potatoes, which forms a full-bodied layer above each round slice of beef. The fillet is then seasoned with a mixture of sage and garlic, wet with the orange wine sauce. You will surely blow.

If you have little time available, the tartare with egg sauce it is ready in a few minutes: the minced meatballs are placed in small bowls lined with salad and served with a sauce of egg yolks, mustard and lemon juice plus vinaigrette. Simple and very good.

The dessert is the most important part! What do you think of spicy chocolate cones? The cones are crepes, very easy to make, and the pepper, as you know, is an excellent aphrodisiac …

If al caliente you prefer freshness, then the right dessert is a trio of sorbets with passion fruit, to taste teaspoon after teaspoon.

With the Sale & Pepe Valentine's Day recipes your dinner will be unforgettable.


Zucchini Lasagna

By replacing the lasagna noodles with thin sliced zucchini you can create a delicious, lower carb (gluten-free) lasagna that’s loaded with vegetables, and you won’t miss the pasta!

This recipe is from the archives, but needed a photo-makeover. I also like to make some of my older recipes over to see if I can improve them. I made slight adjustments to the original recipe, so if you have an old printout, you may want to re-print it. This feeds eight, and is quite filling. Everyone in my house likes it, including my picky daughter.

The first time I made this, I didn’t grill the zucchini first, but there was a lot of liquid so I found grilling it first greatly improved it. I soaked up as much of the liquid as I could with paper towels before layering the ingredients. I think the next time I make this, I’ll try it with turkey sausage in place of the ground beef, I bet it will be spectacular!

Tip: Using a mandoline[1] is a must to slice the zucchini thin, and it’s quick and easy. You can also make the sauce ahead of time if you want to speed this up for a weeknight.

Zucchini Lasagna
Servings: 8 • Serving Size: 1/8 • Old Points: 8 pts • Points+: 9 pts
Calories: 345 • Fat: 17 g • Carbs: 16 g • Fiber: 2 g • Protein: 36 g • Sugar: 8 g
Sodium: 801 (without salt)


  • 1 lb 93% lean beef
  • 3 cloves garlic
  • 1/2 onion
  • 1 tsp olive oil
  • salt and pepper
  • 28 oz can crushed tomatoes
  • 2 tbsp chopped fresh basil
  • 3 medium zucchini, sliced 1/8″ thick
  • 15 oz part-skim ricotta
  • 16 oz part-skin mozzarella cheese, shredded (Sargento)
  • 1/4 cup Parmigiano Reggiano
  • 1 large egg


In a medium sauce pan, brown meat and season with salt. When cooked drain in colander to remove any fat. Add olive oil to the pan and saute garlic and onions about 2 minutes. Return the meat to the pan, add tomatoes, basil, salt and pepper. Simmer on low for at least 30-40minutes, covered. Do not add extra water, the sauce should be thick.

Meanwhile, slice zucchini into 1/8″ thick slices, add lightly salt and set aside or 10 minutes. Zucchini has a lot of water when cooked, salting it takes out a lot of moisture. After 10 minutes, blot excess moisture with a paper towel.

On a gas grill or grill pan, grill zucchini on each side, until cooked, about 1-2 minutes per side. Place on paper towels to soak any excess moisture.

Preheat oven to 350°.

In a medium bowl mix ricotta cheese, parmesan cheese and egg. Stir well.

In a 9×12 casserole spread some sauce on the bottom and layer the zucchini to cover. Then place some of the ricotta cheese mixture, then top with the mozzarella cheese and repeat the process until all your ingredients are used up. Top with sauce and mozzarella and cover with foil.

Bake 45 minutes covered at 375°, then uncovered 15 minutes. Let stand about 5 – 10 minutes before serving.


  1. ^ mandoline (

Salt & Pepper Cooking School: discover the new location! – Italian Cuisine

A new home for the Cooking School of Sale & Pepe: open its doors – and the doors! – the space in via Lazzaretto 3, very convenient between the Central Station and Corso Venezia. The public is invited: readers, lovers of cooking, students in the kitchen, curious and intrigued citizens can participate, Monday January 21st from 6.30pm to 9.00pm, at the party of inauguration and Open Day of the school.

169737Master and landlady is of course the Director of Sale & Pepe Laura Maragliano. Enthusiastic about this new location and adventure, it tells the characteristics of the chosen place: «The brand store by Neff is a 'multisensory' space, at the forefront of design and technological development, designed for welcome all professionals and kitchen enthusiasts who will choose our brand to enjoy pleasant moments of creativity and fun in the kitchen. A journey into the taste of the culture and the pleasure of food, further enriched by the experience and professionalism of the chefs of Salt and pepper.

169773For the school they will be activated 8 individual positions for 16 participants, in this space equipped with areas for socialization and training, designed with the contemporary concept of "home lived" by the German manufacturer of high-quality built-in appliances.

The inauguration of January 21 will allow all fans of cooking to personally know the chefs, attend the showcooking held by chef-teachers and participate in tastings of the dishes departments offered by the Cooking School.

The 2019 novelties of the Cooking School

169740A school that makes school, that of Sale & Pepe, open for just over 3 years but with 30 of editorial experience behind it. And that will present at the Open Day courses and the events of the year. Courses as usual dedicated to the various types (from those active in evening hours for beginners or professionals to the courses dedicated to couples) and always kept by expert Italian and international chefs like Alice Balossi; Stefano Grandi; Patrizia Riggi; Cristiano Bonolo; Keiko Irimajiri; Eva Golia; Michele Maino and Paola Sgadari. But the 2019 reserve also one really innovative formula, light, rich sharing but not for this without teaching: i social lunch. They are courses developed in a "soft" mode of an hour and a half during the lunch break: the participants will follow the chefs in the preparation while they consume what is prepared in mode social eating.

169776And so the lunch break becomes a refreshing and fun moment, to meet new people as well as new recipes and cooking tips! Moreover, one Saturday a month will be proposed specialized routes of 8 hours, training courses related to food blogging and events open to the public.

Meanwhile, the small cooking schools grow. From his new one headquarters it will give further impetus to the development project on the territory launched last autumn, which includes the opening of other schools in the Sale & Pepe brand in Italy and abroad, first of all the newborn ELNÒS Kitchen by Salt and pepper at the ELNÒS Shopping Center in Roncadelle (Brescia): a structure of over 300 square meters, inaugurated in December and active 7 days a week with a rich calendar of courses and events.

The complete schedule of courses and appointments scheduled at the Cooking School of Salt and pepper is online at:

Carra Traverso Saibante
January 2019