{"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 Petto d 'anatra all'arancia - alberto-arienti.com","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"LJlPCOeaRe\"><a href=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/petto-d-anatra-allarancio-2\/\">Petto d &#8216;anatra all&#8217;arancia<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/petto-d-anatra-allarancio-2\/embed\/#?secret=LJlPCOeaRe\" width=\"600\" height=\"338\" title=\"&#8220;Petto d &#8216;anatra all&#8217;arancia&#8221; &#8212; alberto-arienti.com\" data-secret=\"LJlPCOeaRe\" 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\/02\/Petto-danatra-allarancio-scaled.jpg","thumbnail_width":1800,"thumbnail_height":2560,"description":"Il petto d&#8217;anatra all&#8217;arancia \u00e8 un piatto ormai molto conosciuto in Europa, grazie alla cucina francese, anche se viene da pensare che visto che abbiamo le arance sia un piatto del sud Italia. Curate il petto d\u2019anatra togliendo tutte le parti nervose, e incidete la pelle fino ad arrivare alla polpa. Incidete la pelle con...Leggi di pi\u00f9"}