From cucinas to courtrooms

July 18, 2014

GE7C6869My name is Dominic Vesper. I am (for better or worse) Tom Vesper’s cousin. Our cookbook (Cookbook for Trial Lawyers) is unique for anyone interested in bettering their techniques in court or the kitchen because it compares the preparation and courses of a meal to the preparation and phases of jury trials.

My cuz and I talked a lot on this subject and decided to co-author this book, have some fun, and at the same time help trial lawyers by dividing, describing and explaining the steps in preparing and trying a personal injury case and the steps in preparing and cooking different courses of a great Southern Italian meal.

Tom is an attorney and I’m a retired accountant;  I don’t have any formal training in the Culinary Arts.  I’m a home cook who enjoys cooking for family and friends.  The Italian recipes in our book are rustic (rustica) from the region of Abrussi, Italy; they’re simple and easy to prepare.

Our “Cookbook” gives trial lawyers good, proven successful tips for both their cucinas (kitchens) and courtrooms. Every good cook knows to make any “culinary delight” there are 3 three steps to success: planning, preparation & execution.

PROPER PLANNING demands good cooks have an overall outline for their ultimate serving;  all good trial lawyers know making a client’s case understandable and compelling for a jury requires PREPARATION for the ultimate dish as well as good, fresh ingredients. And, bringing it all together for consumption a good cook must use GOOD COOKING TECHNIQUES.  The recipe below is one of my favorites and will explain step by step how to prepare this dish.


SALSICCIA SCALOPPINI (Sausage and Peppers)

INGREDIENTS (Serves  4):

1¼ lbs good Italian sausage

1 (28 oz. can) Italian style crushed tomatoes

4 Bell Peppers- seeds and core removed cut into ¼ in. stripes

1 large onion- sliced

1 clove of garlic cut in half

¼ cup dry red wine

8 oz. mushrooms- sliced

Olive Oil

1 teaspoon dry oregano

1 teaspoon dry basil

½  teaspoon garlic power

salt and pepper


Fry or bake sausage until brown and slightly pink inside.

When sausage has cooled slice on a bias, about ½ in. slices, set aside (that’s scaloppini).

In a pot over medium heat add olive oil just cover bottom of pan. When oil is hot add onions, garlic, and peppers and sauté for about 8 minutes add mushrooms and cook for 2 more minutes when garlic turns golden brown remove and discard.

Add wine and cook for 2 more minutes.

Add tomatoes and sausage and stir until well mixed.  Bring to a gentle simmer and partially cover with lid; stir occasionally. Make sure mixture does not burn on bottom.

After about 30 minutes add oregano, basil, garlic power, salt, and pepper.  Continue to cook and when bell peppers are done adjust seasoning, remove from heat and serve.

A good accompaniment is Aborio rice or any rice you prefer, a good loaf of Italian bread and a glass of Red Wine. To prepare this dish or any dish always use the freshest ingredients.  Always wash your vegetables, measure your ingredients and seasonings and assemble all ingredients on your work area in the order you will use them.  This is important because a well planned recipe will be successful.