BUFFETS

Betti’s Buffets are beautiful, extremely tasty and very generous. They can feed a small to a large crowd.

They are displayed on Tunisian and Moroccan hand painted dishes and round bamboo platters and decorated with sprigs of rosemary. But they can also be served on disposable foil trays if more convenient.

It is possible to hire china for this service.

Betti’s Buffets are usually composed of:

Substantial and lighter salads

Main courses, homemade pizzas, homemade focaccias

Pudding or/and a celebratory cake

Sample Buffet Menu

 Gluten Free      Vegetarian      Vegan      Dairy Free

Farro Ratatouille Salad

Whole wheat originally from the Garfagnana area in Tuscany, dressed with an oven baked ratatouille made with courgettes, peppers, carrots, red onions and fennel, black olives, parsley, lemon juice and plenty of extra virgin olive oil.

Panzanella

A traditional Tuscan summer salad made with bread croutons lightly soaked in red wine vinegar, fresh tomatoes, cucumber, red onions, capers and plenty of basil and extra virgin olive oil.

Stuffed Red Peppers Salad
Red roasted peppers filled with a very creamy feta cheese flavoured with home grown capers, chilli and parsley cut in slices and served on a bed of mung beans dressed with spring onions, fresh chilli, lemon juice, extra virgin olive oil and parsley.

 

Roasted Tomatoes Salad

Slow roasted tomatoes served on a bed of rocket dressed with extra virgin olive oil, balsamic vinegar and shavings of Parmesan cheese.

 

Nectarines and Parma ham Salad

A very colourful and summery salad made with Parma ham, nectarines, melon, different colours cherry tomatoes, pistachios, mozzarella, homemade pesto and raspberries and plenty of rocket. You can also have a more wintery version with figs, kiwi, spinach leaves and berries.

Tagliata di Manzo

Roasted fillet of Beef, cooked medium rare, served at room temperature, sliced on a bed of rocket dressed with extra virgin olive oil, balsamic vinegar and shavings of parmesan and topped with a warm red wine jus.

Pizza Mangiafuoco
Homemade pizza topped with tomato sauce, Sicilian oregano, mozzarella and spicy chorizo.

Tagliata di Manzo

talian ‘Pissaladière’

Italian version of this French classic. Homemade white pizza with slow cooked onions, thyme, anchovies and black olives.

A big Celebratory Pavlova
Two big squares of homemade meringue filled with whipped double cream, toasted almond flakes, a raspberry coulis and plenty of seasonal fruits, from figs to physalis or  pomegranate to blueberries, apricots, cherries, redcurrants and strawberries served cut in squares.

 

Buffet full list of dishes

Insalate - Salads

Farro Ratatouille Salad

Whole wheat originally from the Garfagnana area in Tuscany, dressed with an oven-baked ratatouille made with courgettes, peppers, carrots, red onions and fennel, black olives, parsley, lemon juice and plenty of extra virgin olive oil.

   

________

Panzanella

A traditional Tuscan summer salad made with bread croutons lightly soaked in red wine vinegar, fresh tomatoes, cucumber, red onions, capers and plenty of basil and extra virgin olive oil.

   

________

Betti’s Peppers Salad

Red roasted peppers filled with a very creamy feta cheese flavoured with home grown capers, chilli and parsley cut in slices and served on a bed of mung beans dressed with spring onions, fresh chilli, lemon juice, extra virgin olive oil and parsley.

  

________

Cannellini Beans and Prawns Salad

Cannellini beans  and North Atlantic prawns salad with red roasted peppers, parsley, spring onions and lemon rind dressed with lemon juice and extra virgin olive oil.

 

________

Pasta and Courgettes Salad

Farfalle dressed with a light basil pesto, slightly fried courgettes, toasted pine nuts, currants, lemon zest, fresh basil leaves and home grown capers.

   

________

Chickpeas and Lemon Salad

Chickpeas dressed with lemon segments, fresh coriander, cumin, fresh red chilli and extra virgin olive oil.

    

________

 

Red Rice and Beetroots Salad 

Red Camargue Rice with edamame beans topped with slow roasted beetroots, red onion, parsley and feta cheese, dressed with red wine vinegar and extra virgin olive oil. This is a winter salad.

   

________

 

Quinoa and Orange Salad

Quinoa, avocado, toasted almonds, orange segments, orange rind, rocket, spring onions and pomegranate seeds, dressed with extra virgin olive oil and lemon juice. This is a winter salad.

    

 ________

Grilled aubergines salad

Grilled aubergines dressed with tahini sauce, pomegranate molasses, lemon juice, fresh coriander and fresh red chill

 

________

Roasted Tomatoes Salad

Slow roasted tomatoes served  on a bed of rocket dressed with extra virgin olive oil, balsamic vinegar and shavings of Parmesan cheese.

   

 ________

Watermelon and Halloumi Salad

Very summery and refreshing salad made with watermelon, thin slices of halloumi cheese and fresh mint

  

 ________

Nectarines and Parma ham Salad

A very colourful and summery salad made with Parma ham, nectarines, melon, different colours cherry tomatoes, pistachios, mozzarella, homemade pesto and raspberries and plenty of rocket.

  

________

Fruit Salad

Green melon, raspberries, fresh mint and freshly squeezed  lime, perfect to clean the palate.

 

________

Orange and fennel salad

The classic Sicilian Salad made with very thinly sliced fennel bulbs and oranges, black olives and extra virgin olive oil. This is a winter salad.

 

________

Spinach, pear and blue cheese Salad

Baby spinach leaves, pear, avocado, mixed seeds, toasted flaked almonds and blue cheese dressed with balsamic vinegar and extra virgin olive oil. This is a winter salad.

   

 

Mains (Meat)

Polpette Toscane

My mum’s meatballs made with  beef, thyme, parsley, garlic, parmesan cheese and nutmeg, fried and then coated in a tomato sauce with plenty of capers from my mum’s garden in Massaciuccoli, Lucca and basil.

 ________

Filetto di manzo

Roasted fillet of British beef, cooked medium rare, served at room temperature, sliced on a bed of rocket dressed with extra virgin olive oil, balsamic vinegar and shaving of parmesan and topped with a warm red wine jus.

 ________

Chicken with Rosemary, Saffron and Preserved Lemons

Freerange chicken thighs and legs marinated in ginger, saffron and preserved lemons and slow cooked on a bed of onions.

________

Fillet of pork stuffed with mushrooms and parmesan cheese

Sliced and served on a bed of spinach with a white wine jus.

 

Mains (Fish)

Slow baked whole Salmon

Whole salmon slowbaked with butter, lemon, fennel and parsley, served with a white wine jus and a homemade salsa verde.

________

Seafood Lasagna

Homemade Lasagna filled with layers of béchamel sauce topped with seabream and North Atlantic prawns sauté in garlic, parsley, white wine and cherry tomatoes.

________

Merluzzo alla Livornese

A recipe from the Tuscan town of Livorno. Cod fillets cooked in a tomato sauce with white wine, garlic, parsley, chilli, olives and capers.

 

Mains (Vegetarian)

Caponata di melanzane

 The traditional sweet and sour Sicilian dish of Arab origins made with deep fried aubergines dressed in a sauce of tomatoes, basil, green olives, celery and capers. 

  

________

Courgette Tart 

A very delicate and light Tart, the recipe is from my friend Paola’s mum Anna, made with lots of courgettes and onions, delicious ricotta cheese and plenty of parmesan, wrapped in very thin shortcrust pastry. 

 

________

Parmigiana di melanzane  Vegan Version Available

 The classic Italian Aubergine Bake made with grilled aubergines,  tomato and basil sauce, mozzarella and plenty of parmesan cheese. 

   

________

Pesto and Asparagus Lasagna

Lasagne filled with béchamel sauce, plenty of Parmesan cheese, homemade pesto and fresh asparagus.

Homemade Pizzas and Focaccias

 

Served cut in small squares.

Pizza Marinara

Homemade pizza topped with tomato sauce, Sicilian oregano, chili and garlic.

 

________

Pizza Margherita

Homemade pizza topped with tomato sauce, Sicilian oregano and mozzarella.

________

Pizza Mangiafuoco

Homemade pizza topped with tomato sauce, Sicilian oregano, mozzarella and spicy chorizo.

________

Italian ‘Pissaladière’

Italian version of this French classic. Homemade white pizza with slow cooked onions, thyme, anchovies and black olives

.

________

Focaccia con il rosmarino

Homemade focaccia topped with fresh rosemary.

 

________

Focaccia con la cipolla

Homemade focaccia topped with slow cooked onions.

 

________

Focaccia con le olive

Homemade focaccia topped with black olives an rosemary.

 

________

Focaccia con i pomodorini

Homemade focaccia topped with cherry tomatoes and Sicilian oregano.

 

Desserts

A big Celebratory Pavlova  

Two big squares of homemade meringue filled with whipped double cream, toasted almond flakes, a raspberry coulis and plenty of seasonal fruits, from figs to physalis or  pomegranate to blueberries, cherries, redcurrants, strawberries, served cut in squares 

________

Small individual Pavlovas 

Filled with whipped cream, toasted flake almonds, and topped with either passion fruit or raspberries or both.


Up to 20 people only

________

A big stack of homemade profiteroles 

 filled with whipped double cream and topped with a dark chocolate sauce

________

Torta Caprese

A flourless tart from the island of Capri made with dark chocolate and almonds

  

________

Crostata di Frutta, a classic Tuscan fruit tart made with fresh nectarines and homemade plum jam.

  

If you wish to place an order

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CREDITS

Cover Pictures by www.vessives.com

Logo designed by Julie Beech

Website designed by
geneclosuit.com

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