{"version":"1.0","provider_name":"Pasta Rummo - Lenta Lavorazione","provider_url":"https:\/\/www.pastarummo.it\/us\/","author_name":"davide","author_url":"https:\/\/www.pastarummo.it\/us\/author\/davide\/","title":"Fusillotti No. 155 | Pasta Rummo - Lenta Lavorazione","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"Xh3SGUN9OY\"><a href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/fusillotti-n-155-with-bell-peppers\/\">Fusillotti No. 155<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/fusillotti-n-155-with-bell-peppers\/embed\/#?secret=Xh3SGUN9OY\" width=\"600\" height=\"338\" title=\"&#8220;Fusillotti No. 155&#8221; &#8212; Pasta Rummo - Lenta Lavorazione\" data-secret=\"Xh3SGUN9OY\" 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\/2024\/09\/Master_Preview.jpg","thumbnail_width":1080,"thumbnail_height":1080,"description":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Fusillotti N\u00b0 1551 kg red and yellow bell peppers1 shallotBasil, to tasteParmigiano Reggiano, to tasteextra virgin olive oil, to taste DIRECTIONS Wash and clean the peppers, removing the seeds and the white membranes. Cut them into 2 cm squares and keep them aside. Cut the shallot into thin [&hellip;]"}