Elevate your cooking with Maldon Sicilian Fine Sea Salt, a delicate salt crafted by coastal breezes. This finely textured sea salt is perfect for seasoning pasta water, baking, and roasting. Add a touch of British brand expertise to your kitchen.
Selected by our seasoned experts, this fine white sea salt is gently crafted by the coastal breeze in Trapani, Sicily and is celebrated for its exceptional delicacy. Fantastic flavour is at your fingertips.
This Sicilian Sea Salt from Trapani has been selected by our Master Salt Merchants, who for four generations have been making and sourcing exceptional salts and seasonings. Harvested in large open pools and naturally dried in the coastal breeze, this fine white sea salt delivers a clean and balanced flavour. The fine texture and delicate flavour make this a highly versatile ingredient that can be used at any point in the cooking process, from adding to pasta water to baking or roasting. The ideal natural upgrade from traditional table salt.
Ingredients: Sicilian Fine Sea Salt, Anti Caking Agent E535
Storage: Keep dry
Safety Warning: Advice: May contain occasional mineral grains, formed naturally from the salt making process
Maldon Salt have been makers and merchants of salt since 1882.
Recipe: Sicilian Arancini
Serves: makes 10
Prep time: 45 minutes, plus cooling
Cook time: 1 hour 30 minutes
Ingredients:
1 tbsp olive oil
500g arborio or carnaroli rice
1.2l vegetable stock
1 sachet of saffron
30g unsalted butter
1 tsp Sicilian Fine Sea Salt, Selected by Maldon
100g grated parmesan
1 tbsp olive oil
1 small onion, finely diced
1 small carrot, finely diced
1 celery stick, finely diced
250g beef mince
2 tbsp tomato puree
1x 400g tin of chopped tomatoes
1 tsp dried oregano
1 tsp Sicilian Fine Sea Salt, Selected by Maldon
Cracked black pepper
100g plain flour
2 eggs, beaten
300g breadcrumbs
Veg oil, for frying
To serve:
200g passata
½ tsp Sicilian Fine Sea Salt, Selected by Maldon
Method:
Start with the risotto. Heat the olive oil in a large frying pan and then add the rice and fry for a couple of minutes. Then add the vegetable stock and saffron and continually stir until the rice is cooked and tender. Then turn off the heat and stir through the butter, Sicilian Fine Sea Salt, Selected by Maldon and parmesan. Tip the risotto onto two large metal baking trays and spread out, then allow to cool. Once cool, place the trays in the fridge to set up. You can do this step the day before too.
To make the ragu start by heating 1 tbsp olive oil in a large shallow pan. Then add the diced onion, carrot and celery and fry gently for 15 minutes until completely soft. Next add the beef mince and fry until browned all over. Follow this with the tomato puree and tinned tomatoes and allow the mince to bubble and thicken for 30 - 40 minutes. If it becomes too thick and dry, then add a little water. Season with the dried oregano, Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper and then remove from the heat and allow the ragu to cool completely.
Now you can shape the arancini by placing some of the cooled risotto rice in your palm and creating a cavity. Fill this with a teaspoon of the ragu, before shaping and coating it in more risotto rice. Use your hands to tightly pack the rice around the ragu filling and then shape into the traditional cone shape. Place your shaped arancini back into the fridge to firm up for 15 minutes.
Get three shallow bowls and in the first one add the plain flour, the second one the two beaten eggs and then the breadcrumbs in the third. After 15 minutes remove the chilled arancini and gently reshape them in your hands if needed. Then coat each one in the flour first, followed by the beaten egg and then finished in the breadcrumbs - making sure they are evenly coated all over. Repeat until all the arancini are coated.
Place the vegetable oil in a large high sided pan 2/3 of the way up and heat until it reaches 180c. Using a large spider or slotted spoon, fry each arancini for roughly 2- 3 minutes or until they are golden brown all over. Remove with the spoon and place onto some kitchen paper to drain off the excess oil.
Serve the arancini with some seasoned passata for dipping and garnished with some extra grated parmesan and some fresh basil.
