{"version":"1.0","provider_name":"Riberalves","provider_url":"https:\/\/riberalves.pt\/fr\/","author_name":"Eliana Antonito","author_url":"https:\/\/riberalves.pt\/fr\/author\/eliana\/","title":"P\u00e2tes \u00e0 la feta et \u00e0 la morue - Riberalves","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"pYO933lwc5\"><a href=\"https:\/\/riberalves.pt\/fr\/recettes\/pates-a-la-feta-et-a-la-morue\/\">P\u00e2tes \u00e0 la feta et \u00e0 la morue<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/riberalves.pt\/fr\/recettes\/pates-a-la-feta-et-a-la-morue\/embed\/#?secret=pYO933lwc5\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0P\u00e2tes \u00e0 la feta et \u00e0 la morue\u00a0\u00bb &#8212; Riberalves\" data-secret=\"pYO933lwc5\" 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:\/\/riberalves.pt\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","thumbnail_url":"https:\/\/riberalves.pt\/wp-content\/uploads\/2023\/01\/Massa_Feta_Lascas_Bacalhau_SITE01.jpg","thumbnail_width":1200,"thumbnail_height":1460,"description":"D\u00e9congeler les tranches de morue, les cuire dans de l\u2019eau bouillante pendant 8 \u00e0 10 minutes. \u00c9goutter (r\u00e9server 1 tasse d\u2019eau de cuisson), retirer la peau et les ar\u00eates puis effiler la morue. Poser la feta au centre d\u2019un plat \u00e0 four dont le fond est enduit d\u2019huile d\u2019olive, disposer autour les tomates cerises et [&hellip;]"}