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 salads, 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.

Italian ‘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

Insalatone - Big 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.

  

 

Flageolets and Prawns Salad

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

 

 

Chickpeas and Tuna Salad

Chickpeas and very good quality tinned tuna dressed with roasted red peppers, carrots, red onions, crunchy curly cucumber,  parsley and lemon rind dressed with lemon juice 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.

   

 

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.

    

 

Insalata di Farro con Tonno

Whole wheat originally from the Garfagnana area in Tuscany, very good quality tinned tuna, red onion, carrots, cucumber, peppers, black olives and parsley dressed with extra virgin olive oil and red wine vinegar.

 

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

   

 

Puy Lentils and beetroots Salad

Puy lentils, slow roasted beetroots, red onions, feta cheese and parsley, all dressed with extra-virgin olive oil and red wine vinegar.

   

 

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.

   

 

 Chickpeas Tabbouleh


A refreshing but substantial salad made with chickpeas, Turkish cucumbers, tomatoes, red onions, carrots, sumac, lemon juice and plenty of parsley.

    

 

Red rice, quinoa and orange Salad

Red Camargue rice and Quinoa dressed with fresh orange juice and zest, toasted hazelnuts, currants and rocket.

   

 

Roasted Tomatoes and giant couscous Salad

Giant and toasted couscous dressed with slow roasted tomatoes, fresh rocket and mozzarella cheese.

   

 

Chickpeas and Lemon Salad

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

    

 

Insalate - Lighter Salads

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.
  

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

Watermelon and Halloumi Salad
Very summery and refreshing salad made with watermelon, thin slices of halloumi cheese and fresh min

  

Watermelon and Feta Salad
Very summery and refreshing salad made with watermelon, toasted pumpkin seeds and feta cheese.
  

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.
  

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.
  

Fresh figs, baby spinach leaves, Parma ham, raspberries and pistachios Salad
Dressed with extravirgin olive oil and balsamic vinegar.
 

 Spinach, Figs and Feta Salad 
Dressed with extra virgin olive oil and balsamic vinegar. Depends on season availability

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

 

 

 

Mains (Meat)

Polpette Toscane

My mum’s meatballs made with mince pork and 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

With lots of herbs, served with a white wine jus, a homemade salsa verde and a dill mayo.

 

Stuffed Squid

North Atlantic Squid stuffed Sicilian style with breadcrumbs, currants, pine nuts, fennel seed, parsley and garlic.

Served sliced on a bed of spinach with a white wine and parsley sauce. Only up to 12 people

 

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. The cod steaks are 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 

 

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

 

 

 

Aubergine rolls

 

Grilled aubergines filled with fresh tomatoes, mozzarella, parmesan cheese and basil, rolled up, covered in breadcrumbs flavoured with homemade pesto and baked in the oven. A Vegan option is available. 

 

 

 

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 Napoletana
Homemade pizza topped with tomato sauce, Sicilian oregano, anchovies, capers from my mum’s garden and mozzarella.

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

 

  

 

 Torta Caprese White

a flourless tart from the island of  Capri made with white chocolate, lemon and almonds

 

 

 

Crostata di Frutta, a classic Tuscan fruit tart made with fresh plums and homemade lemon marmalade

 

   

If you wish to place an order

please use the contact form below

SOCIAL MEDIAS

CONTACT ME

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Email: info@bettisfood.com
Mob: 07813 171050

CREDITS

Some photographs have
been taken by www.vessives.com

Logo designed by Julie Beech

Website designed by
geneclosuit.com

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