{"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":"Riccioli No. 54 | Pasta Rummo - Lenta Lavorazione","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"4yBAogs7By\"><a href=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/riccioli-n-54-with-seasonal-vegetables\/\">Riccioli No. 54<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.pastarummo.it\/us\/recipes-us\/riccioli-n-54-with-seasonal-vegetables\/embed\/#?secret=4yBAogs7By\" width=\"600\" height=\"338\" title=\"&#8220;Riccioli No. 54&#8221; &#8212; Pasta Rummo - Lenta Lavorazione\" data-secret=\"4yBAogs7By\" 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\/2025\/07\/Master_Preview.jpg","thumbnail_width":1080,"thumbnail_height":1080,"description":"INGREDIENTS FOR 2 PEOPLE 250 g Rummo Riccioli N\u00b0 541 eggplant1 carrot1 zucchini1 spring onionBasilParmigiano ReggianoSalePepperExtra virgin olive oil DIRECTIONS Peel the carrot and cut it into sticks. Cut the zucchini and eggplant in sticks too, and set aside. Slice the spring onion. In a saut\u00e9 pan, warm up lots of oil, then fry each [&hellip;]"}