Sicilian Fine Sea Salt, Selected by Maldon: A Taste of Sicily Joins the Merchants Range
At Maldon, we have spent generations seeking out exceptional salts from around the world. That’s the inspiration behind our Merchants Range – a carefully curated collection of salts chosen by Maldon’s Master Salt Merchants for their provenance, quality, and unique culinary characteristics.
Today, we’re proud to welcome a new addition to the family: Sicilian Fine Sea Salt, Selected by Maldon. Harvested on Sicily’s sun-drenched western coast in Trapani, this versatile fine sea salt joins Himalayan Pink Salt, Selected by Maldon, and Kalahari Desert Salt, Selected by Maldon, bringing a distinctively Mediterranean character to the range.
Discover Sicily’s Salt-Making Heritage
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
The story of Sicilian Fine Sea Salt begins in Trapani, a historic coastal region on Sicily’s western shoreline that has been producing sea salt for centuries. Here, the Mediterranean Sea and steady coastal winds combine to create ideal conditions for traditional salt harvesting.
The salt is gently crafted by the coastal breeze, helping preserve its delicate character and balanced flavour. The result is a beautifully fine, bright white sea salt that reflects simplicity and authenticity of its Mediterranean origins.
How Sicilian Fine Sea Salt Compares to the Rest of the Merchants Range
Sicilian Fine Sea Salt, Selected by Maldon
Origin: Trapani, Sicily
Source: Mediterranean seawater
Texture: Fine and free-flowing
Flavour: Balanced, delicate salinity
Best for: Everyday cooking, baking, seasoning
Sicilian Fine Sea Salt offers exceptional versatility thanks to its fine texture and quick dissolving properties. It disperses evenly throughout food, making it ideal for applications where consistency matters, from seasoning pasta water, to making doughs, baked goods and enhancing sweet treats.
Himalayan Pink Salt, Selected by Maldon
Origin: Himalayan Foothills
Source: Ancient mineral salt deposits
Texture: Typically coarser crystals
Flavour: Richer mineral complexity
Best for: Grinders, roasting, seasoning meats and vegetables
Characterised by its distinctive pink hue, Himalayan Pink Salt brings visual appeal and subtle mineral notes to a wide variety dishes. It lends itself perfect to tomato-based dishes, fish, stews and salads.
Kalahari Desert Salt, Selected by Maldon
Origin: Kalahari region, Southern Africa
Source: Ancient underground brine deposits in the sub-Sahararan desert
Texture: Pale white, coarse crystals
Flavour: Clean and pure with a gentle mineral character
Naturally sourced from ancient underground waters, Kalahari Desert Salt is celebrated for its purity and straightforward flavour profile.
Why Choose Sicilian Fine Sea Salt?
While Himalayan Pink Salt and Kalahari Desert Salt excel as coarse crystal rock salts, Sicilian Fine Sea Salt fills a different role in the kitchen.
Its fine texture means it:
Dissolves rapidly in liquids, great for seasoning pasta water
Blends effortlessly into doughs and batters
Enhances ingredients evenly upon usage
Distributes consistently throughout recipes
Provides reliable results in both baking and cooking
For consumers looking to move beyond standard table salt while maintaining the convenient of a fine grain, Sicilian Fine Sea Salt offers a premium alternative.
How It’s Different from Maldon Sea Salt Flakes
Maldon Sea Salt Flakes remain our iconic signature product, loved by chefs and home cooks alike, prized for their unique pyramid shape. These light, crisp flakes crush easily between fingers, allowing cooks to season with precision while adding a subtle crunch that enhances the eating experience.
Sicilian Fine Sea Salt is the salt you’ll reach for everyday coking. Its fine texture dissolves and distributes evenly, making it ideal for seasoning throughout the cooking process rather than just at the finish.
Reach for Sicilian Fine Sea Salt when making pasta
A fine sea salt dissolves rapidly in water, making it perfect for seasoning pasta water.
Why? You want the salt to disperse evenly throughout the water so every strand of pasta is seasoned from within. Try it with Cavatelli, Spaghetti, fresh ravioli or seafood linguine.
Reach for Sicilian Fine Sea Salt when baking breads
Salt plays a critical role in dough development and fermentation. A fine salt blends more evenly into flour and water, helping create a consistent dough structure.
Why? You don’t want pockets of salt in the dough, or uneven seasoning. Try it when making authentic pane siciliano, focaccia, pizza dough or ciabatta.
Reach for Sicilian Fine Sea Salt when making sauces
Whether you’re preparing a tomato sauce, ragu or vinaigrette, fine salt dissolves quickly and doesn’t leave visible crystals behind.
Why? It creates balanced seasoning throughout the entire sauce rather than concentrated bursts of saltiness. Try it with arrabbiata sauce, tomato sugo, lemon butter sauce or salad dressings.
Reach for Sicilian Fine Sea Salt when making rice dishes
For recipes where seasoning needs to be distributed evenly throughout every grain, fine salt is invaulable.
Why? The fine crystals coat ingredients uniformly during cooking. Try it with arancini, risotto, rice salads, seafood paella.
Reach for Sicilian Fine Sea Salt when cooking seafood
Coming from the Mediterranean, Sicilian Fine Sea Salt feels naturally at home with fish and seafood.
Why? Its subtle, delicate flavour enhances rather than overwhelming the naturally sweet seafood. Try it with swordfish, sea bass, prawns, octopus and mussels.
Reach for Sicilian Fine Sea Salt in desserts
The balanced flavour and fine texture make it an excellent ingredient for sweet recipes, where subtle seasoning can enhance flavour complexity. Try it with cannoli, biscotti, chocolate tarts, citrus cakes and salted caramel.
Choose Sicilian Fine Sea Salt when you want:
Quick dissolution in liquids, such as pasta water
Baking and dough baking
Everyday cooking
Consistent flavour distribution
Bring the Taste of Sicily Home
From Trapani to kitchens across the UK, Sicilian Fine Sea Salt, Selected by Maldon, offers an authentic taste of the Mediterranean and a versatile new way to season your favourite dishes.
Whether you’re making fresh pasta, baking bread, preparing seafood or enhancing salads, this premium fine sea salt deserve a place in every kitchen cupboard.
Buy Sicilian Fine Sea Salt, Selected by Maldon Today
Ready to experience the newest addition to the Merchants Range?
Sicilian Fine Sea Salt, Selected by Maldon is available now at:
Or visit maldonsalt.com to learn more about the Merchants Range and discover recipe inspiration for every occasion.
Taste the Mediterranean. Discover Sicily. Season with confidence.
An Italian Classic Reimagined
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook Giuseppe Federici (@sepps) to showcase recipes inspired by the flavours, traditions and family food culture that define Italian cooking. This indulgent Vegan Tiramisu combines rich espresso, creamy Biscoff filling and a subtle salted coffee cream, creating a delicious twist on one of Italy’s most iconic dessert.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking at the heart of everything he creates.
Today, Giuseppe shares authentic Italian recipe videos, family traditions and cooking inspirations with his hugely engaged audience. His beloved videos cooking alongside his Nonna have captured the hearts of millions and inspired his cookbook – Cooking with Nonna – a collection of treasured family recipes and stories based down through generations with a plant-based twist.
Introducing Sicilian Fine Sea Salt, Selected by Maldon
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is celebrated for its balanced flavour and delicate texture. Naturally dried in the Mediterranean breeze and selected by Maldon’s Master Salt Merchants, this versatile fine sea salt dissolves easily and seasons evenly throughout cooking and baking.
In desserts, a touch of fine sea salt helps enhance sweetness, balance richness and enhances complex flavours such as coffee, chocolate and caramel.
How to Make Vegan Tiramisu with Biscoff
This irresistible vegan tiramisu layers espresso-soaked Biscoff biscuits with a silky cream made from vegan cream cheese, plant-based cream and Biscoff spread. Finished with cocoa powder, crunchy Biscoff crumbs and a luxurious salted coffee cream, it’s a crowd-pleasing dessert that’s perfect for entertaining and special occasions.
A small amount of Sicilian Fine Sea Salt, Selected by Maldon in the coffee cream enhances the roasted coffee notes while perfectly balancing the sweetness of the dessert.
For the Tiramisu
Ensure the espresso is completely cooled before starting.
We used the brand-new KitchenAid Artisan Plus Stand Mixer in Wild Blueberry for mixing. Mix the vegan cream cheese and Biscoff spread until smooth. In a separate bowl, whip the plant-based cream to soft, pourable peaks, then whisk in the vanilla and sugar.
Gently fold the cream cheese mixture into the whipped cream until fully combined.
Arrange a layer of Biscoff biscuits in a serving dish and lightly drizzle with the cooled espresso. Repeat with a second layer.
Spoon over a layer of the cream mixture, then repeat the layers of biscuits, coffee and cream until the dish is filled, finishing with cream on top.
Chill for at least 2 hours, or overnight for best results.
Before serving, dust with cocoa powder, sprinkle over the Biscoff crumbs and finish with a spoonful of salted coffee cream.
For the Salted Coffee Cream
Place the plant cream, vanilla extract, cacao butter, sugar, Sicilian Fine Sea Salt, vanilla essence, espresso and instant coffee into a saucepan.
Heat gently, stirring frequently, until the mixture is smooth and fully combined. Do not boil.
Remove from the heat and allow to cool completely before serving or storing.
Bring Italian Dolce to Your Table
Whether served as as the grand finale to an Italian feast or prepared for effortless entertaining, this Vegan Tiramisu delivers layers of coffee-soaked indulgence and creamy sweetness in every spoonful.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s, and Ocado. For more authentic Italian recipes and family favourites, explore Giuseppe Federici’s cookbook, celebrating the dishes, traditions and stories.
A Taste of Sicily Meets Everyday Italian Cooking
To celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon, Maldon Salt has partnered with award-winning Italian cook and content creator Giuseppe Federici (@sepps). Known for his simple, flavour-focused recipes inspired by family traditions, Sepps brings authentic Italian cooking to home kitchens through dishes that showcase the beauty of quality ingredients. This bright and refreshing Lemon Courgette Pasta is a perfect example, combining sweet courgettes, fragrant basil and zesty lemon with the balanced flavour of Sicilian Fine Sea Salt.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian from a family of passionate food lovers, where Italian home cooking has always been at the centre of family life.
Today, he shares authentic Italian recipes and family food traditions with a hugely engaged audience, sharing authentic Italian recipe videos, family stories and a genuine love for home cooking. Most loved of all are the heart-warming cooking videos he creates alongside his Nonna, which have captivated millions of viewers and inspired his first cookbook — Cooking with Nonna – a collection of cherished family recipes celebrating Italian cooking across generations with a plant-based twist.
Introducing Sicilian Fine Sea Salt, Selected by Maldon
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon, brings exceptional quality and versatility to everyday cooking. Carefully selected by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, delicate texture and ability to dissolve evenly throughout cooking. Naturally dried in the Mediterranean breeze, it enhances everything from pasta water and vegetable dishes to breads, sauces and desserts.
How to Make Lemon Courgette Pasta
Fresh, vibrant and packed with flavour, this Lemon Courgette Pasta is a simple Italian-inspired recipe perfect for weeknight dinners and summer dining alike. Sweet grated courgette is gently cooked with garlic, chilli and olive oil before being tossed with linguine, fresh herbs and zesty lemon. Finished with vegan parmesan, it’s a light yet satisfying pasta dish that celebrates seasonal ingredients and effortless Italian cooking.
The fine texture of Sicilian Fine Sea Salt, Selected by Maldon helps season the pasta water, draw moisture from the courgettes and evenly distributes flavours throughout the dish, allowing every ingredient to shine.
Coarsely grate the courgettes into a large bowl. Sprinkle with a pinch of Sicilian Fine Sea Salt and leave to sit for a few minutes, this helps draw out excess moisture. Squeeze out as much liquid as you can with your hands or a clean tea towel, then set aside.
Bring a large pot of water to the boil and season generously with Sicilian Fine Sea Salt, it should taste like the sea. Cook the linguine for 1 minute less than the packet instructions so it’s just shy of al dente. Before draining, scoop out 1 cup of the starchy pasta water and set it aside.
While the pasta is cooking, heat a generous glug of olive oil in a large frying pan over a medium heat. Add the garlic and chilli flakes and fry gently for 2 minutes, stirring frequently, until the garlic is golden and fragrant, keep an eye on it so it doesn’t burn.
Add the drained courgette to the pan and toss to coat in the garlicky oil. Season well with Sicilian Fine Sea Salt and black pepper, then add the lemon zest and juice. Stir everything together and cook for another 2–3 minutes until the courgette is tender.
Add the drained pasta straight into the pan along with the reserved pasta water. Toss vigorously over the heat for 1–2 minutes so the pasta finishes cooking and absorbs all the flavours. Tear in the rocket and basil and toss through.
Divide between bowls and finish with a generous grating of vegan parmesan, a drizzle of olive oil and a final crack of black pepper.
Bring Italian Flavours to Your Table
Whether you’re looking for a quick weeknight pasta or a light Mediterranean-inspired meal, this Lemon Courgette Pasta is a delicious way to enjoy seasonal ingredients and authentic Italian flavours.
Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado.
For more Italian-inspired recipes, discover Giuseppe Federici’s cookbook, featuring the beloved family dishes, traditions and stories.
A Taste of Sicily: Maldon Salt and Giuseppe Federici
Maldon Salt has partnered with Sicilian home cook, recipe creator and bestselling author Giuseppe Federici (@sepps) to celebrate the launch of Sicilian Fine Sea Salt, Selected by Maldon. Inspired by the flavours, traditions and ingredients of Sicily, this Aubergine Caponata recipe showcases how a high-quality fine sea salt can elevate everyday cooking. Rich, vibrant and packed with Mediterranean flavour, this classic dish highlights the versatility and balanced taste of Maldon’s newest addition to the Merchants Range.
Welcoming Giuseppe Federici
Giuseppe Federici (@sepps) is a second-generation British Italian who comes from a long line of passionate food lovers, with Italian home cooking firmly at the heat of everything he does.
Today, Giuseppe has built one of the UK’s most engaged Italian food communities, sharing authentic Italian recipes, family stories and a genuine love for home cooking. Most loved of all the heart warming cooking videos he creates alongside his Nonna, which have captivated millions of viewers and inspired his first cookbook – Cooking with Nonna – a collection of of treasured Italian recipes with a plant-based twist.
Discover Sicilian Fine Sea Salt, Selected by Maldon
Sicilian Fine Sea Salt, Selected by Maldon. 250g pack.
Harvested from the historic salt pans of Trapani on Sicily’s western coast, Sicilian Fine Sea Salt, Selected by Maldon is the latest addition to the Merchants Range. Carefully chosen by Maldon’s Master Salt Merchants, it is prized for its balanced flavour, exceptional versatility and delicate texture. Naturally dried in the Mediterranean coastal breeze, its fine crystals dissolve quickly and evenly, making it ideal for seasoning throughout the cooking process. Whether enriching sauces, seasoning vegetables, baking bread or salting pasta water, this premium fine sea salt delivers consistent flavour in every dish.
Nonna’s Aubergine Caponata Recipe
A much-loved staple of Sicilian cuisine, Caponata is a rich sweet-and-sour aubergine dish that celebrates the island’s vibrant flavours. Combining tender aubergines, briny olives and capers, sweet raisins and a tangy tomato base, this traditional recipe has been passed down through generations. In this version, Giuseppe draws inspiration from his Nonna’s cooking, creating a comforting dish that embodies the spirit of Sicilian home cooking.
The delicate texture of Sicilian Fine Sea Salt, Selected by Maldon plays an important role throughout the recipe – drawing excess moisture from the aubergines, seasoning the vegetables evenly and enhancing the balance of sweet, savoury and acidic flavours that makes Caponata so iconic.
How to Make Aubergine Caponata
Cut the aubergines into 2–3cm cubes. Place them in a large bowl, generously coat with Sicilian Fine Sea Salt, and set aside for at least 10 minutes to draw out excess moisture.
Dice the celery (slice each stalk down the middle first, then cut into 1–2cm pieces), the onion, and the red pepper.
Drain any liquid from the aubergines and pat dry. Heat a generous glug of olive oil in a large frying pan over medium heat. Fry the aubergines in batches until nicely coloured and soft, about 10 minutes. You want them soft but not mushy. Transfer to a large casserole dish.
Return the pan to the heat with 1 tbsp of olive oil. Add the celery and fry for 8–10 minutes until softened. Transfer to the casserole dish.
Add the onions and peppers to the pan and fry for about 5 minutes, until the onions have softened and the peppers are starting to char. Reduce the heat to low, add the red wine vinegar, and let it simmer for 1 minute so the vinegar reduces and coats the vegetables. Transfer everything to the casserole dish and season with Sicilian Fine Sea Salt, black pepper and a pinch of chilli flakes.
Top Tip: Like many traditional Italian dishes, Caponata tastes even better the next day, once the flavours have had time to fully develop.
Bring the Flavours of Sicily Home
Inspired to recreate Giuseppe’s family recipe? Sicilian Fine Sea Salt, Selected by Maldon is available now from Tesco, Sainsbury’s and Ocado. Harvested on Sicily’s western coast and selected for its balanced flavour and exceptional versatility, it’s the perfect pantry staple for everyday cooking.
For more authentic Italian recipes, explore Giuseppe Federici’s cookbook, featuring the beloved dishes, family traditions and heart-warming stories. From comforting pasta dishes to regional Italian classics, it’s your invitation to bring a little more Italy into your kitchen.
How to Make Sicilian Arancini
Step 1 – Make the Saffron Risotto Heat the olive oil in a large pan and fry the rice for 2 minutes. Add the vegetable stock and saffron, stirring continuously until the rice is tender and creamy. Stir through the butter, parmesan and Sicilian Fine Sea Salt, Selected by Maldon. Spread onto baking trays, cool completely, then chill until firm.
Step 2 – Prepare the Beef Ragu Filling Heat the olive oil in a large pan and gently cook the onion, carrot and celery for 15 minutes until softened. Add the beef mince and cook until browned. Stir in the tomato purée and chopped tomatoes, then simmer for 30–40 minutes until rich and thick. Season with oregano, Sicilian Fine Sea Salt, Selected by Maldon and black pepper. Leave to cool completely.
Step 3 – Shape the Arancini Place a handful of chilled risotto in your palm and create a well in the centre. Add a teaspoon of ragu, then seal with more rice and shape into a traditional cone. Repeat with the remaining mixture and chill for 15 minutes.
Step 4 – Coat the Arancini Place flour, beaten egg and breadcrumbs in three separate bowls. Coat each arancini in flour, then egg, then breadcrumbs until evenly covered.
Step 5 – Fry Until Golden and Crisp Heat the vegetable oil to 180°C in a deep, heavy-based pan. Fry the arancini in batches for 2–3 minutes until golden brown and crisp. Drain on kitchen paper.
Step 6 – Serve and Enjoy Serve warm with seasoned passata for dipping, finished with grated parmesan and fresh basil.
Bright, fresh and ready in minutes, this blood orange, fennel and pistachio salad is Sicilian sunshine on a plate. Juicy citrus rounds and paper-thin shaved fennel are dressed in a honey-sherry vinaigrette and finished with crunchy pistachios and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. It’s an elegant no-cook starter or side that comes together with almost no effort.
Why You’ll Love This Blood Orange & Fennel Salad
No-Cook & Elegant: A genuinely impressive starter that needs nothing more than slicing, shaving and a quick whisk of dressing.
Fresh & Vibrant: Sweet citrus, aniseed fennel and earthy pistachios balance beautifully, lifted by a flake of Sicilian sea salt.
Naturally Good for You: Light, colourful and packed with fresh produce – perfect alongside richer Sicilian dishes.
How to Make Blood Orange & Fennel Salad
Prepare the blood oranges: Using a sharp knife, peel each orange so all the pith is removed and you’re left with just the juicy flesh. Slice into 1cm rounds and arrange on a platter, tipping any juices from the board into a small bowl.
Shave the fennel: Cut the top off the fennel bulb, reserving the fronds. Use a mandolin or sharp knife to shave the fennel very thinly, then arrange it across the platter with the orange slices.
Whisk the dressing: To the bowl of reserved orange juice, add the olive oil, sherry vinegar, honey, Sicilian Fine Sea Salt, Selected by Maldon and a little cracked black pepper. Whisk together into a dressing.
Dress and garnish: Drizzle the dressing all over the orange and fennel, then garnish with the finely chopped pistachios and reserved fennel fronds. Serve straight away.
Tips for the Perfect Blood Orange & Fennel Salad
Shave it paper-thin: A mandolin gives the finest, most delicate fennel slices – the thinner the better for this salad.
Save every drop of juice: Tip the juices from your chopping board into the dressing for extra citrus flavour.
Finish with the flakes: A pinch of Sicilian Fine Sea Salt, Selected by Maldon right before serving makes the sweet citrus sing.
What to Serve with Blood Orange & Fennel Salad
This salad is a fresh, palate-cleansing partner for richer Sicilian plates. Serve it alongside grilled swordfish steaks or Sicilian arancini, with sesame semolina bread to mop up the dressing. It also slots nearly into an antipasto spread. Out of blood orange season, regular oranges or a mix of citrus works just as well.
Frequently Asked Questions
Can I use regular oranges?
Yes. Blood oranges give a striking colour and a slightly berried sweetness, but regular oranges, navel or a mix of citrus work just as well when they’re out of season.
Can I make it ahead?
Slice the oranges and shave the fennel a few hours ahead and keep chilled, but dress the salad and add the pistachios just before serving so everything stays crisp and fresh.
How do I stop the fennel browning?
Toss the shaved fennel in a little of the orange juice or lemon juice if prepping ahead – the acid keeps it pale and fresh.
Meaty, quick-cooking and full of Sicilian sunshine, swordfish steaks are made for the griddle or BBQ. Here they’re charred for just a couple of minutes a side and topped with a bright salsa of chargrilled peppers, cherry tomatoes, green olives and capers, then finished with charred lemon and a pinch of Sicilian Fine Sea Salt, Selected by Maldon. Dinner is on the table in 15 minutes.
Why You’ll Love These Grilled Swordfish Steaks
Ready in 15 Minutes: Swordfish cooks in minutes and the no-cook salsa comes together while it grills.
Big Sicilian Flavours: Sweet peppers, briny olives and sharp capers make a punchy salsa that lifts the fish.
High-Protein & Gluten-Free: A light, healthy main that feels generous and special.
How to Make Grilled Swordfish Steaks (Step-by-Step)
Make the salsa: Cut the cherry tomatoes into quarters and add to a bowl with the extra virgin olive oil. Thinly slice the chargrilled peppers, halve the olives and add both, then drain, rinse and add the capers. Season with Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper, and set aside.
Grill the swordfish: Rub the steaks with a little olive oil and place onto a hot griddle pan or BBQ over a high heat. Swordfish cooks quickly like tuna and can easily overcook, so give it just 2 minutes on each side. Grill the lemon halves alongside.
Season and serve: As soon as the steaks are cooked, transfer to a platter and season with a good pinch of Sicilian Fine Sea Salt, Selected by Maldon and pepper. Spoon over the salsa, garnish with fresh oregano and squeeze over the charred lemon before serving.
Tips for the Perfect Grilled Swordfish Steaks
Don’t overcook it: Swordfish dries out fast – 2 minutes a side over a high heat keeps it juicy and just-cooked.
Get the griddle hot: A properly hot griddle or BBQ gives clean char marks and stops the fish sticking.
Make the salsa ahead: Mixing the salsa first lets the flavours meld while the swordfish grills.
What to Serve with Grilled Swordfish Steaks
These steaks are a complete summer dinner with garlic and herb new potatoes and a blood orange and fennel salad, with sesame semolina bread to soak up the salsa and juices. The charred lemon is essential – a good squeeze right at the end brings everything together. Tuna steaks make an easy swap if swordfish isn’t available.
Frequently Asked Questions
Can I use tuna instead of swordfish?
Yes – tuna steaks cook in a very similar way and time. Like swordfish, they’re best left a little pink in the middle and not overcooked.
Fresh or jarred peppers for the salsa?
Jarred chargrilled peppers are quick and full of flavour, but you can chargrill fresh peppers and peel them if you prefer to make your own.
How do I know when the swordfish is cooked?
It should be just opaque all the way through after about 2 minutes a side. Take it off while still juicy – it firms up as it rests.
There’s nothing quite like pasta made from scratch, and cavatelli is one of the most satisfying shapes to shape by hand. Made from just semolina and water, these little grooved shells are tossed through a jammy roasted cherry tomato and aubergine sauce sweetened with whole roasted garlic, and seasoned with Sicilian Fine Sea Salt, Selected by Maldon. It’s rustic Sicilian cooking at its very best.
Why You’ll Love This Cavatelli
Pasta From Scratch: Just semolina flour and water make a beautiful eggless dough you shape by hand – no machine required.
A Jammy Roasted Sauce: Roasting the tomatoes, aubergine and garlic together does all the work, creating a deep, sweet sauce.
Naturally Vegetarian: A hearty, satisfying meat-free main that celebrates simple Sicilian produce.
How to Make Cavatelli (Step-by-Step)
Make the dough: Preheat the oven to 180°C. Mix the semolina flour with the water and olive oil in a large bowl, bring together into a ball, then knead on the worktop for 10 minutes until smooth and cohesive. Cover with a clean bowl and rest for 15 minutes.
Roast the veg: Add the diced aubergine and whole cherry tomatoes to a large roasting tray and toss with the olive oil. Nestle in the whole garlic bulb and roast for 20 minutes.
Shape the cavatelli: Pull small, gnocchi-sized pieces from the rested dough and press each one down a cavatelli shaper (a butter paddle) to create grooves and a little cavity. Place on a semolina-dusted tray to stop them sticking, and repeat until all the dough is used.
Make the sauce: Tip the soft aubergine and jammy tomatoes into a shallow sauté pan and squeeze in the roasted garlic from its skins. Season with Sicilian Fine Sea Salt, Selected by Maldon and cracked black pepper, and keep warm on a low heat. Bring a large pan of well-salted water to the boil.
Cook and combine: Drop the cavatelli into the boiling water and cook for 3–6 minutes, until just al dente. Lift them straight into the sauce with a slotted spoon, add a splash of pasta water and toss well to bind.
Serve: Spoon the pasta into bowls and finish with grated parmesan and plenty of fresh basil leaves.
Tips for the Perfect Cavatelli
Knead until smooth: A well-kneaded, smooth dough is easier to shape and gives the cavatelli their lovely chew.
Dust with semolina: Keep the shaped cavatelli on a semolina-dusted tray so they don’t stick together before cooking.
Save the pasta water: A splash of starchy pasta water binds the sauce around the cavatelli for a glossy finish.
What to Serve with Cavatelli
This is a generous main in its own right, but it’s lovely as part of a Sicilian spread with sesame semolina bread to soak up the sauce and a blood orange and fennel salad alongside. Finish the meal with Sicilian cannoli. A little extra parmesan and a drizzle of good olive oil never go amiss.
Frequently Asked Questions
What If I don’t have a cavatelli shaper?
No problem – roll small pieces of dough under your thumb or down the back of a fork to create the grooves and cavity. It takes a little practice but works beautifully.
Can I make the cavatelli ahead?
Yes. Shape them and keep on a semolina-dusted tray, then freeze on the tray before transferring to a bag. Cook from frozen, adding a minute or two to the boiling time.
Can I use a different flour?
Durum wheat semolina is key here – it gives cavatelli their signature bite and holds the shape. Plain or 00 flour won’t give the same texture.
Golden, sesame-crusted and made with nutty durum wheat semolina, this Sicilian-style loaf is far simpler than it looks. Just semolina, water, yeast and Sicilian Fine Sea Salt, Selected by Maldon come together into a soft dough, rolled in sesame seeds and baked until the crust crackles. It’s the perfect bread for mopping up sauces or building an antipasto spread.
Why You’ll Love This Sesame Semolina Bread
A Golden Sesame Crust: Rolling the loaf in sesame seeds gives a nutty, crunchy crust and a beautiful finish.
Just a Few Ingredients: Semolina, water, yeast, sesame and a good sea salt are all you need for a proper Sicilian loaf.
Soft, Open Crumb: A long, slow prove rewards you with a light, springy crumb under that crisp crust.
How to Make Sesame Semolina Bread (Step-by-Step)
Start the dough: Place the semolina flour in a stand mixer and add the 250ml of warm water. Mix and knead for 5–10 minutes until there are no dry patches of flour. Cover the bowl with cling film and rest for 1 hour.
Add the yeast and salt: Mix the 50ml of water with the yeast and add it to the dough along with the Sicilian Fine Sea Salt, Selected by Maldon. Knead with the dough hook for 10–15 minutes until smooth and coming away from the sides of the bowl.
First prove: Cover the bowl again with cling film and leave to prove for 2–3 hours, or until the dough has tripled in size.
Shape and coat in sesame: Tip onto a lightly floured surface and shape into a long oval loaf (or a round loaf or buns). Scatter the sesame seeds on a tray, wet the top of the loaf lightly with water, then roll the top in the seeds to coat well. Set on a lined tray and score the top a few times with a sharp knife.
Second prove: Cover loosely with a plastic bag or cling film, raising the edges so it doesn’t stick to the dough, and prove for a second time for 45 minutes–1 hour.
Bake: Preheat the oven to 200°C. Remove the covering and bake for 15–20 minutes until golden brown – it should sound hollow when tapped on the base. Cool for at least 10 minutes before slicing and serving.
Tips for the Perfect Sesame Semolina Bread
Don’t rush the prove: The long, slow first prove is what gives the loaf its flavour and light, open crumb.
Wet before seeding: Lightly wetting the top of the loaf helps the sesame seeds stick for an even, golden crust.
Tap to test: A properly baked loaf sounds hollow when you tap the base – if not, give it a few more minutes.
What to Serve with Sesame Semolina Bread
This loaf is endlessly useful across a Sicilian table. Serve it warm with olive oil and a pinch of sea salt, alongside homemade cavatelli or grilled swordfish to mop up the juices, or as the base of an antipasto with burrata and tomatoes. It also makes excellent toast for the days after baking.
Frequently Asked Questions
Can I make rolls instead of a loaf?
Yes – shape the dough into small buns rather than one loaf, coat them in sesame and reduce the baking time, checking from around 12 minutes.
Do I need a stand mixer?
No. You can knead the dough by hand, though it will take a little longer to reach a smooth, elastic texture – around 12–15 minutes.
Why didn’t my bread rise?
The most common causes are yeast that’s past its best or a proving spot that’s too cold. Use fresh fast-action yeast and prove somewhere warm and draught-free.
Crisp, blistered shells and a cool, creamy ricotta filling – these Sicilian cannoli are the island’s most famous sweet, made at home. The Marsala-spiked dough fries up golden and bubbly, while a pinch of Sicilian Fine Sea Salt, Selected by Maldon sharpens the sweetness. This recipe makes two classic fillings in one batch: pistachio, and chocolate and ricotta.
Why You’ll Love These Sicilian Cannoli
Two Fillings, One Batch: Make both the pistachio and the chocolate-and-ricotta cannoli at once for a proper Sicilian dessert platter.
Crisp, Bubbly Shells: A splash of Marsala in the dough gives the shells their signature blistered, shatteringly crisp texture.
A True Sicilian Classic: Few desserts feel as special as a freshly piped cannolo dusted with icing sugar.
How to Make Sicilian Cannoli (Step-by-Step)
Drain the ricotta: Place the ricotta for the fillings in a muslin cloth set in a sieve and squeeze out any excess liquid. Set aside – this keeps the fillings thick and the shells crisp.
Make the dough: In a large bowl, mix the plain flour, caster sugar, Sicilian Fine Sea Salt, Selected by Maldon and bicarbonate of soda. Rub in the cubed butter with your fingers until it resembles fine breadcrumbs.
Bring it together: Add the beaten egg and Marsala wine and mix. Tip onto a lightly floured surface and knead until you have a smooth dough.
Roll and shape: Roll the dough as thinly as possible with a rolling pin or pasta machine, then cut out 15cm circles. Wrap each tightly around a cannoli mould, sealing the join with a little beaten egg.
Fry the shells: Heat the vegetable oil to 180°C, deep enough to submerge the cannoli. Fry the wrapped moulds for around 30 seconds at a time, turning with tongs, until golden and bubbly. Drain on kitchen paper and carefully slide the shells off the moulds once cool. Repeat for all 6.
Make the fillings: Whisk the drained ricotta with the rest of each filling’s ingredients, holding back the chocolate chips and chopped pistachios. Stir the chocolate chips into the chocolate filling, then transfer each filling to its own piping bag.
Fill and finish: Snip the ends of the bags and pipe the fillings into the shells – 3 of each flavour. Dip the ends of the pistachio cannoli into the chopped pistachios, dust everything with icing sugar and serve.
Tips for the Perfect Sicilian Cannoli
Drain the ricotta well: Squeezing out excess liquid is the difference between a thick, luscious filling and a soggy shell.
Fill just before serving: Pipe the filling in at the last minute so the shells stay crisp rather than softening.
Roll it thin: The thinner you roll the dough, the more delicate and blistered the fried shells will be.
What to Serve with Sicilian Cannoli
Cannoli are the perfect finale to a Sicilian feast – serve them after Sicilian arancini or homemade cavatelli, with strong espresso to cut the sweetness. They also make a beautiful centrepiece for a dessert grazing board alongside fresh fruit and the blood orange and fennel salad to start the meal.
Frequently Asked Questions
What if I don’t have cannoli moulds?
You can improvise with metal cannoli tubes, or wrap the dough around clean, foil-covered wooden dowels. Just make sure whatever you use is oven- and oil-safe.
Can I make cannoli ahead?
Fry the shells and make the fillings up to a day ahead, storing them separately. Pipe the filling in only when you’re ready to serve so the shells stay crisp.
What is pistachio paste and can I substitute it?
Pistachio paste is finely ground pistachios, sometimes lightly sweetened. If you can’t find it, blitz shelled pistachios to a smooth butter, or use a good-quality pistachio butter.
