{"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 Polpa di granseola - alberto-arienti.com","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"P1lpYcFN0h\"><a href=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/polpa-di-granseola\/\">Polpa di granseola<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.alberto-arienti.com\/it\/ricette\/polpa-di-granseola\/embed\/#?secret=P1lpYcFN0h\" width=\"600\" height=\"338\" title=\"&#8220;Polpa di granseola&#8221; &#8212; alberto-arienti.com\" data-secret=\"P1lpYcFN0h\" 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\/12\/Polpa-di-granseola-scaled.jpg","thumbnail_width":2560,"thumbnail_height":1920,"description":"La cottura \u00e8 semplice e per questa fase vi rimando alla ricetta sul blog denominata ( La granseola.) Invece per la cura della polpa cerco di aggiungere qualche dettaglio del tipo. Aiutandovi con uno spiedino di bamb\u00f9 \u00e8 pi\u00f9 facile spolpare la carcassa ossea, ma dovete fare attenzione perch\u00e8 possono cadere dei pezzettini di ossicino...Leggi di pi\u00f9"}