Spelt penne with glacé fruit, dates, nutmeg and ginger


Ingredients for 4 people:

280 g penne
80 g diced glacé fruit: raisins, orange and dates
1 nutmeg
20 g fresh ginger
extra virgin olive oil
vegetable stock

Simmer the penne in lukewarm water at 30°C for one hour and a half. In a saucepan add the stock (or water) with oil and add the previously cooked and drained pasta. Then add more hot stock to cook pasta fully. Add the diced glacé fruit, toss the ingredients together and add the grated nutmeg. Sprinkle the ginger on top and serve.