Valley twins win Cutthroat Kitchen

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By Chloe Nordquist By Chloe Nordquist

PHOENIX -- Zack and Sam Sleman won first and 2nd place in Food Network's Cutthroat Kitchen - In it to Twin it.

Zack came away with $10,400 and a first place title after beating out his brother in a birthday cake battle final round.

"Our plan was to beat out the other twins, me and Sam in the final round, and that's what happened," Zack Sleman, sous chef at Little Cleo's Seafood Legend, said.

Zack and his brother Sam, executive sous chef at North Italia, demonstrated how to make a family holiday recipe.

Here is their recipe for Cavatelli e Romanesco:

Ingredients:

2 tablespoons EVOO

2 cloves Garlic, sliced

1 cup Romanesco, roasted and cut into bite size florets Cavatelli

2 cups Cavatelli

1/4 cup Butter, small diced

1 tablespoon Basil, finely chopped

1 tablespoon Thyme, finely chopped

1 tablespoon Parley, finely chopped

1/2 cup Parmesan, grated

1/4 cup Pasta water, salted

1/2 ea. Juice from a lemon

Salt and pepper to taste

Saba, to garnish

Method: In a sauté pan heat oil on medium heat. Add garlic and cook slowly until golden brown. Add the roasted romanesco and toss gently. In a pot of boiling salted water, cook pasta until al dente. When al dente, using a spider, scoop pasta from water and into the sauté pan of romanesco. Add butter, herbs, Parmesan, pasta water, lemon and toss to incorporate. Season to taste and garnish with Saba.

Yield: Feeds a set of twins.