It was born from the red berries of the Ethiopian plateau of Kaffa to spread to Arabia and Yemen, where through the port of Mokka it spread to Europe through Venice. In 1645 in Venice was opened the first coffee shop in Piazza San Marco.
The coffee plant the Coffea, exists in different species, the most valuable is the arabica quality, originating in the Ethiopian plateau, which accounts for about 60% of world production.
Coffee is rich in beneficial properties. Coffee contains caffeine which in turn contains antioxidants. Caffeine stimulates the central nervous system and increases the level of concentration, raising the mood level, improving physical and mental endurance, and improves memory. It can alleviate hunger pangs and awaken sluggish metabolism. Counteracts migraine symptoms, as well as antioxidant action against free radicals.
Moderate consumption of coffee can help protect the brain from some forms of dementia, such as Parkinson’s disease. It also plays a protective role against Alzheimer’s, with a reduction of about 30%.
VEAL NUT WITH COFFEE
1 kg of veal nut
a couple of sprigs of fresh rosemary
3 cups of coffee
butter, olive oil, flour
salt pepper to taste
Prepare the onion, cut it finely Fry it in a pan where you have first put a little butter.
Prepare the meat, flour it lightly. Put it in the pan with the onion, adding the rosemary sprigs and a little stock. Do this gradually.
Let the meat seal itself. Halfway through cooking add a cup of coffee.
When it dries out add a little more broth.
At the end adjust the salt and pepper, remove the meat from the pan and use the cooking juices as a sauce to accompany the meat by adding a little cooking cream and half / a cup of coffee left over.
Allow the meat to congeal. Cut it up and serve it with the coffee sauce.