{"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":"Tuna puntarelle e topinambur - Moduline.it","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"rPWKdECwcq\"><a href=\"https:\/\/moduline.it\/fr\/tuna-puntarelle-e-topinambur\/\">Martino Scarpa, chef de l'Osteria ai do Campanili de Cavallino-Treporti, nous montre comment il pr\u00e9pare sa recette \"Cabillaud et artichauts\" avec le four mixte. Le cabillaud est cuit sous vide \u00e0 75 oC pendant 15 minutes dans le four \u00e0 vapeur, les artichauts sont mis sous vide \u00e0 100 oC pendant 20 minutes et dor\u00e9s \u00e0 la po\u00eale.<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/moduline.it\/fr\/tuna-puntarelle-e-topinambur\/embed\/#?secret=rPWKdECwcq\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Tuna puntarelle e topinambur\u00a0\u00bb &#8212; Moduline.it\" data-secret=\"rPWKdECwcq\" 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"}