{"version":"1.0","provider_name":"alberto-arienti.com","provider_url":"https:\/\/www.alberto-arienti.com\/it\/","author_name":"Alberto Arienti","author_url":"https:\/\/www.alberto-arienti.com\/it\/author\/alberto\/","title":"Ricetta di Filetto di rombo al vino rosso - alberto-arienti.com","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"HCu7hnfbQC\"><a href=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/filetto-di-rombo-al-vino-rosso\/\">Filetto di rombo al vino rosso<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/filetto-di-rombo-al-vino-rosso\/embed\/#?secret=HCu7hnfbQC\" width=\"600\" height=\"338\" title=\"&#8220;Filetto di rombo al vino rosso&#8221; &#8212; alberto-arienti.com\" data-secret=\"HCu7hnfbQC\" 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,d){\"use strict\";var e=!1,o=!1;if(d.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=d.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),n=d.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),o=new RegExp(\"^https?:$\",\"i\"),l=0;l<n.length;l++)n[l].style.display=\"none\";for(l=0;l<i.length;l++)if(r=i[l],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=d.createElement(\"a\"),a=d.createElement(\"a\"),s.href=r.getAttribute(\"src\"),a.href=t.value,!o.test(a.protocol));else if(a.host===s.host)if(d.activeElement===r)c.top.location.href=t.value}}},e)c.addEventListener(\"message\",c.wp.receiveEmbedMessage,!1),d.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=d.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.alberto-arienti.com\/wp-content\/uploads\/2020\/11\/Filetto-di-rombo-al-vino-rosso-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1920,"description":"Per iniziare bisogna preparare la pastella per il corallo, che \u00e8 quella cialda color vino che verr\u00e0 infilzata nelle chenelle di cous cous. Quindi mischiate in una scdellina gli ingredienti, acqua, vino, farina, sale e olio, e versatene una parte in una padellina antiaderente e mettendo sul fuoco al minimo. Lasciate cucinare fino a che...Leggi di pi\u00f9"}