SITDOWN MEALS

Betti’s dinner parties could start with a cocktail and a few canapées (see Betti’s Small Bites), followed by antipasto misto with homemade focaccia; a beef fillet ‘Tagliata’ on a bed of rocket and parmesan cheese and to finish a Tuscan fruit tart, made with fresh plums and homemade lemon marmalade.

Many dishes will be cooked or reheated on site.

Pricing List available upon request

 

Sample Sitdown Meals

 Gluten Free      Vegetarian      Vegan      Dairy Free
Antipasti
Antipasti misti to share served with homemade rosemary focaccia

    

Homemade ravioli with prawns
Homemade ravioli filled with prawns, potatoes, parsley and garlic and dressed with a sauce made of garlic and cherry tomatoes.
Ossobuco alla Milanese
Veal Ossobuco slow cooked and covered in gremolada (a sauce made with lemon and parsley) served on a bed of saffron risotto.

 

Sea Bream and Roasted Potatoes
Seabream coated in parsley and garlic and roasted on a bed of roasted potatoes, served with a homemade salsa verde.
 
Homemade Profiteroles
A big stack of homemade profiteroles filled with whipped double cream and topped with a dark chocolate sauce

Sitdown meals full list of dishes

Starters

– Antipasti misti to share served with homemade rosemary focaccia –

 Choose 5 from the following:

Grilled Aubergines
Dressed with fresh rosemary, garlic, chilli, white wine vinegar and extra virgin olive oil
   

Grilled Courgettes
Dressed with fresh mint, garlic, white wine vinegar and extra virgin olive oil.
   

Caramelized Beetroots
With Pecorino cheese shavings and fresh thyme
 

‘Peperoni alla Piemontese’, roasted Red peppers
Dressed with anchovies, capers and garlic, white wine vinegar and extra virgin olive oil.
 

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.
 

Black roasted Olives
Coated in rosemary, chilli and extra virgin olive oil.
   

Crostini of homemade sourdough bread
Topped with a sauce of dry porcini and chestnut Mushrooms, sherry and thyme.
  

Crostini of  homemade sourdough bread with Swiss chard
Fried in garlic and topped with shavings of Parmesan cheese

Crostini of homemade sourdough bread with a sauce made of Artichokes
Preserved lemon and Parmesan Cheese.

Caponata
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, capers, pine nuts, currants and basil.
   

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

Red roasted Peppers
Stuffed with very creamy feta cheese, capers and parsley.
 

Courgette Tart
A very delicate and light Tart from Parma made with lots of courgettes and onions, delicious ricotta cheese from an Italian producer and plenty of parmesan, wrapped in shortcrust pastry.

Caramelised onions Frittata
A very thin tortilla made with free range eggs and slow cooked onions.
  

A platter of Parma Ham
Served on its own or  with buffalo mozzarella, fresh tomatoes and basil.

A platter of Bresaola
Served on a bed of rocket dressed with shaving of Parmesan Cheese, balsamic vinegar and extra virgin olive oil.

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 near Lucca and basil.

Flageolets and North Atlantic Prawns salad
With roasted red peppers, spring onions and parsley, dressed with lemon juice and extra virgin olive oil

Whole wheat salad
With good quality tin Tuna, parsley, carrots, red onions, red pepper, black olives and parsley, dressed with red wine vinegar and extra virgin olive oil.

Stuffed Mussels ‘alla Viareggina’
With bread, parsley, garlic, parmesan and Mortadella and coated in a tomato sauce. A recipe from my hometown Viareggio in Tuscany.

 

Homemade Ravioli
Ravioli with Prawns
Homemade ravioli filled with prawns, potatoes, parsley and garlic and dressed with a sauce made of garlic and cherry tomatoes.

Ravioli with Spinach and Ricotta
Homemade ravioli filled with ricotta and parmesan cheese, nutmeg and spinach and dressed with a sauce made of butter and sage and Parmesan cheese.

Ravioli with butternut squash, spinach and feta
Homemade ravioli filled with roasted butternut squash, spinach and feta cheese dressed with a sauce made of butter and sage and Parmesan cheese.

Ravioli alla Lucchese
Homemade ravioli filled with three different roasted meats, chicken, pork and beef and dressed with a slow cooked beef ragout.

Polenta
Polenta with salted cod
A slice of roasted polenta served with a sauce made of salted cod, leeks and tomatoes.
 

Polenta with mushrooms
A slice of roasted polenta served with a sauce made of Porcini and Chestnut mushrooms.
 

Polenta with Caponata
A slice of roasted polenta served with aubergine caponata, a sweet and sour sauce made of deep fried aubergines coated in tomato sauce, olives, celery, capers and basil.
 

Polenta with Parma Ham
Roasted tomatoes in their juices and buffalo mozzarella.
 

 

Mains (Fish)

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) served with a green salad.

Whole baked Salmon
Served with a white wine and parsley sauce and a homemade salsa verde and a potato salad lightly coated in mayonnaise, parsley, lemon juice, capers and red onion.
 

Stuffed Squid
North Atlantic Squid stuffed Sicilian style with breadcrumbs, currants, pine nuts, fennel seed, parsley and garlic) served sliced on a bed of buttery greens with a white wine and parsley sauce.
 

Sea Bream and Roasted Potatoes
Seabream coated in parsley and garlic and roasted on a bed of roasted potatoes served with a homemade salsa verde.
 

Slow cooked squid with potatoes, peas and tomatoes
A traditional stew from Tuscany served with sourdough bread to soak up the juices and a green salad.
 

Baked fillets of Cod with an almond and lemon crust
Served with a green salad and small rosemary roast potatoes.
 

Merluzzo alla Livornese
A recipe from the Tuscan town of Livorno. The cod steaks are cooked in a tomato sauce with garlic, parsley, chilli, olives and capers.

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 near 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 marinated in ginger, saffron and preserved lemons and slow cooked on a bed of onions.

Traditional homemade Lasagne
The Italian classic made following the secret recipe of my friend Giovanna. Made with beef and pork. The will be served warm and cut in small squares.

Fillet of pork stuffed with mushrooms and parmesan cheese
Sliced and served on a bed of spinach with a white wine jus.

Ossobuco alla Milanese
Veal Ossobuco slow cooked and covered in gremolada (a sauce made with lemon and parsley) served on a bed of saffron risotto.

Coda alla Vaccinara Oxtail done roman style, slow cooked in tomato sauce and garnished with celery, served with oven bake polenta.

Mains (Vegetarian)
Caponata di melanzane
The traditional sweet and sour Sicilian dish of Arab origins made with deep fired aubergines dressed in a sauce of tomatoes, basil, green olives, celery, capers, pine nuts and currants) served with a green salad.
  

Courgette Tart
A very delicate and light Tart from Parma made with lots of courgettes and onions, delicious ricotta cheese from an Italian producer and plenty of parmesan, wrapped in shortcrust pastry) served with a green salad.

Stuffed red roasted peppers
Roasted red pepper stuffed with very creamy feta cheese, capers, parsley and chilli, cut in slices and served on a bed of mung beans dressed with lemon, parsley and spring onions)  Served with a green salad
 

Parmigiana di melanzane
The classic Italian Aubergine Bake made with grilled aubergines,  tomato and basil sauce, mozzarella and plenty of parmesan cheese). Served with a green salad.
 

Stuffed baked tomatoes
Round tomatoes filled with tomato sauce, breadcrumbs, parmesan, pine nuts and currants and baked in the oven) Served with a rocket and Parmesan cheese salad.

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). Served with a green salad.

 Broccoli and Stilton Tart
A very tasty Tart made with broccoli sauté in garlic, cream and Stilton, wrapped in shortcrust pastry. Served with a green salad

Pesto and Asparagus Lasagna
Lasagne filled with béchamel sauce, plenty of Parmesan cheese, homemade pesto and fresh asparagus). Served with a green salad.

 

Desserts

A big Pavlova
Two big squares of homemade meringue filled with whipped double cream, toasted almond flakes, a raspberry coulis and plenty of fresh berries including red currants, strawberries and blueberries, served cut in squares

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

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 Italian fruit tart made with fresh plums and homemade lemon marmalade.

 Dolcetti di mandorle
The Sicilian after dinner biscuits made with almond flour, perfect with a cup of coffee or a glass of dessert wine.

Cantucci
The Tuscan biscotti packed with almonds, perfect with a cup of coffee or dipped in a glass of dessert wine.
 

 

If you wish to place an order

please use the contact form below

SOCIAL MEDIAS

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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

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