{"version":"1.0","provider_name":"Moduline.de","provider_url":"https:\/\/moduline.it\/de","author_name":"Aldo Pellegrini","author_url":"https:\/\/moduline.it\/de\/profile\/aldo-pellegrini\/","title":"Tuna puntarelle e topinambur - Moduline.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"S4wf4pdFog\"><a href=\"https:\/\/moduline.it\/de\/tuna-puntarelle-e-topinambur\/\">Martino Scarpa, Chefkoch der Osteria ai do Campanili in Cavallino-Treporti, zeigt uns, wie er sein Rezept \"Kabeljau und Artischocken\" mit dem Combi-Ofen zubereitet. Der Kabeljau wird bei 75 \u00b0C 15 Minuten lang im Ofen mit Dampf gegart, die Artischocken werden bei 100 \u00b0C 20 Minuten lang vakuumverpackt und dann in der Pfanne angebraten.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/moduline.it\/de\/tuna-puntarelle-e-topinambur\/embed\/#?secret=S4wf4pdFog\" width=\"600\" height=\"338\" title=\"&#8222;Tuna puntarelle e topinambur&#8220; &#8211; Moduline.it\" data-secret=\"S4wf4pdFog\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/moduline.it\/wp-includes\/js\/wp-embed.min.js\n<\/script>","thumbnail_url":"https:\/\/moduline.it\/wp-content\/uploads\/2023\/01\/tonno.jpg","thumbnail_width":1387,"thumbnail_height":780,"description":"Martino Scarpa, chef of \u201cOsteria ai do Campanili of Cavallino-Treporti\u201d, shows us how he prepares his recipe \"Tuna, puntarelle and Topinanbur\" wit"}