{"version":"1.0","provider_name":"Moduline.co.uk","provider_url":"https:\/\/moduline.it\/fr","author_name":"Aldo Pellegrini","author_url":"https:\/\/moduline.it\/fr\/profile\/aldo-pellegrini\/","title":"Tonno, puntarelle e topinambur - Moduline.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"t4lZV5ytmE\"><a href=\"https:\/\/moduline.it\/fr\/tonno-puntarelle-e-topinambur\/\">Martino Scarpa, chef de l'Osteria ai do Campanili \u00e0 Cavallino-Treporti, nous montre comment il pr\u00e9pare sa recette \"Cabillaud et artichauts\" avec le four mixte Combi. Le cabillaud est cuit sous vide \u00e0 75\u00b0 pendant 15 minutes dans le four et cuit \u00e0 la vapeur, les artichauts sont cuits sous vide \u00e0 100\u00b0 pendant 20 minutes et dor\u00e9s \u00e0 la po\u00eale.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/moduline.it\/fr\/tonno-puntarelle-e-topinambur\/embed\/#?secret=t4lZV5ytmE\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Tonno, puntarelle e topinambur\u00a0\u00bb &#8212; Moduline.it\" data-secret=\"t4lZV5ytmE\" 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 di Osteria ai do Campanili di Cavallino-Treporti, ci mostra come prepara la sua ricetta \"Tonno, puntarelle e topinambur\" con il f"}