250g Pambac bucatini, 1 tablespoon almond oil, 2 large apples (cleaned, peeled and thinly sliced), juice from 1/4 lemon, rind from 1/2 lemon, 250g goat cheese, 50g liquid cream, 2 tablespoons of butter, 2 tablespoons of brown sugar, 2 tablespoons of vanilla sugar, salt, ground cinnamon, powdered nutmeg, fresh mint leaves.
Preheat the oven to 180°C. Boil the pasta in salted water according to package directions. Drain and set aside, mixed with 1 tablespoon of almond oil so they don't stick together. In a large skillet, melt the butter over medium heat. Add the thinly sliced apples to the pan and sprinkle with brown sugar and a pinch of cinnamon and nutmeg. Add the lemon juice. Let them cook gently until they become soft and caramelized, but not too soft. Stir gently with a spoon to make sure the apples are evenly coated with the resulting caramel sauce. Add the cheese and cream to a separate bowl and mix until smooth. Add a pinch of salt, vanilla sugar and lemon peel. Stir well. Separately, add half of the cooked pasta to a deep, buttered yena bowl. Continue with half of the cheese mixture, layer the caramelized apple slices evenly and sprinkle with cinnamon to taste. Repeat the process with the rest of the ingredients. Pour the sauce in which the apples caramelized on top over the last row of apples. Place in the oven for 30-45 minutes or until the dish is browned on the surface. Remove from the oven and let cool slightly before serving. Garnish with fresh mint leaves.
