{"version":"1.0","provider_name":"Pasta Rummo - Lenta Lavorazione","provider_url":"https:\/\/www.pastarummo.it\/fr\/","author_name":"pastarummo","author_url":"https:\/\/www.pastarummo.it\/fr\/author\/pastarummo\/","title":"Penne Rigate N\u00b066 ai Ceci di Toscana | Pasta Rummo - Lenta Lavorazione","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"sB9UCT6g6F\"><a href=\"https:\/\/www.pastarummo.it\/fr\/recettes\/penne-rigate-n66-ai-ceci-de-toscane\/\">Penne Rigate N\u00b066 ai Ceci di Toscana<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.pastarummo.it\/fr\/recettes\/penne-rigate-n66-ai-ceci-de-toscane\/embed\/#?secret=sB9UCT6g6F\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Penne Rigate N\u00b066 ai Ceci di Toscana\u00a0\u00bb &#8212; Pasta Rummo - Lenta Lavorazione\" data-secret=\"sB9UCT6g6F\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/*! This file is auto-generated *\/\n!function(c,l){\"use strict\";var e=!1,o=!1;if(l.querySelector)if(c.addEventListener)e=!0;if(c.wp=c.wp||{},c.wp.receiveEmbedMessage);else if(c.wp.receiveEmbedMessage=function(e){var t=e.data;if(!t);else if(!(t.secret||t.message||t.value));else if(\/[^a-zA-Z0-9]\/.test(t.secret));else{for(var r,s,a,i=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=0;o<n.length;o++)n[o].style.display=\"none\";for(o=0;o<i.length;o++)if(r=i[o],e.source!==r.contentWindow);else{if(r.removeAttribute(\"style\"),\"height\"===t.message){if(1e3<(s=parseInt(t.value,10)))s=1e3;else if(~~s<200)s=200;r.height=s}if(\"link\"===t.message)if(s=l.createElement(\"a\"),a=l.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,a.host===s.host)if(l.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",t,!1),c.addEventListener(\"load\",t,!1);function t(){if(o);else{o=!0;for(var e,t,r,s=-1!==navigator.appVersion.indexOf(\"MSIE 10\"),a=!!navigator.userAgent.match(\/Trident.*rv:11\\.\/),i=l.querySelectorAll(\"iframe.wp-embedded-content\"),n=0;n<i.length;n++){if(!(r=(t=i[n]).getAttribute(\"data-secret\")))r=Math.random().toString(36).substr(2,10),t.src+=\"#?secret=\"+r,t.setAttribute(\"data-secret\",r);if(s||a)(e=t.cloneNode(!0)).removeAttribute(\"security\"),t.parentNode.replaceChild(e,t);t.contentWindow.postMessage({message:\"ready\",secret:r},\"*\")}}}}(window,document);\n<\/script>\n","thumbnail_url":"https:\/\/www.pastarummo.it\/wp-content\/uploads\/2022\/03\/IMAGES_FOR_RECIPE_CARDS_SMALL_ALL-RECIPE_PAGE2.jpg","thumbnail_width":400,"thumbnail_height":400,"description":"INGR\u00c9DIENTS POUR 4 PERSONNES\u00a0360 g de Penne Rigate N\u00b066 de farine de pois chiches de Toscane Rummo300 g de citrouille1 gousse d&rsquo;ailHuile d&rsquo;olive vierge extraHerbes aromatiques s\u00e9ch\u00e9es hach\u00e9es, selon le go\u00fbt\u00a0Sel et poivre2 brins de thym frais PR\u00c9PARATION Commencez par \u00e9plucher le potiron et retirer les graines, puis coupez environ 20 fines tranches \u00e0 l&rsquo;aide [&hellip;]"}