A Sicilian summer with Maldon Salt

Name: Sicilian Arancini
Prep time: 15 min
Total time: 1 h
Yield: Serves 10
Ingredients: 800g cooked arborio rice (cooled); 30g unsalted butter, melted; 1 tsp Sicilian Fine Sea Salt; 100g grated parmesan; 1 tbsp olive oil; 1 small onion, diced; 1 small carrot, diced; 1 celery stick, diced; 250g beef mince; 2 tbsp tomato puree; 400g tin chopped tomatoes; 1 tsp dried oregano; 1 tsp Sicilian Fine Sea Salt; Cracked black pepper; 100g plain flour; 2 eggs, beaten; 300g breadcrumbs; Vegetable oil

This summer, Maldon is extending its Merchants Range of the finest salts from around the world, with the launch of a new Sicilian Fine Sea Salt

Maldon Sicilian Fine Sea Salt

Published: Monday 13th July 2026

Italian

Master Salt Makers and Merchants since 1882, Maldon’s seasoned experts have been making and sourcing exceptional salts and seasonings for almost 145 years.

This summer, Maldon is extending its Merchants Range of the finest salts from around the world, with the launch of a new Sicilian Fine Sea Salt, harvested in the ancient salt pans of Trapani, on Sicily’s western coast.

The fine white sea salt has been carefully selected for its exceptional delicacy, fine texture and versatility, designed to elevate a wide range of dishes – from freshly baked breads and creamy pasta to indulgent desserts and Sicilian classics, such as these arancini. Read on for the full recipe.

Sicilian Fine Sea Salt, selected by Maldon, is now available in Tesco, Sainsbury's and Ocado, with an RRP of £2.50. View the full range here

Sicilian Arancini

The iconic rice ball filled with a rich beef ragú

Sicilian arancini

Serves 10

Preparation time 15 minutes

Cooking time 40 minutes

Ingredients

For the rice:

800g cooked arborio rice (cooled)
30g unsalted butter, melted
1 tsp Sicilian Fine Sea Salt
100g grated parmesan

For the ragú:

1 tbsp olive oil
1 small onion, diced
1 small carrot, diced
1 celery stick, diced
250g beef mince
2 tbsp tomato puree
400g tin chopped tomatoes
1 tsp dried oregano
1 tsp Sicilian Fine Sea Salt
Cracked black pepper

For the coating:

100g plain flour
2 eggs, beaten
300g breadcrumbs
Vegetable oil

Method

1. Combine the cooked, cooled rice with the melted butter, Sicilian Fine Sea Salt and grated parmesan. Mix until the rice becomes slightly sticky. Cover and chill for 30 minutes.

2. To make the ragù, heat the olive oil in a large pan over medium-low heat. Add the onion, carrot and celery and cook for 15 minutes until soft.

3. Add the beef mince and cook until browned. Stir in the tomato puree and chopped tomatoes and simmer for 30–40 minutes until thickened.

4. Season with oregano, Sicilian Fine Sea Salt and black pepper. Allow the ragù to cool completely.

5. To shape the arancini, take a handful of chilled rice and flatten in your palm. Create a small cavity and add a teaspoon of ragù. Close the rice around the filling, pressing firmly to seal and shape into a cone. Chill for 15 minutes.

6. Prepare three separate bowls of flour, beaten eggs and breadcrumbs. Roll each arancini in flour, dip in egg, then coat in breadcrumbs, coating evenly.

7. Heat vegetable oil in a pan to 180°C. Fry the arancini in batches for 2–3 minutes, until golden brown and crispy