{"version":"1.0","provider_name":"LoveLanghe","provider_url":"https:\/\/langhe.net\/en\/","author_name":"Armando Gambera","author_url":"https:\/\/langhe.net\/en\/author\/armandogambera\/","title":"Recipes of the Langhe: Boar with Barolo | Langhe.net","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"qtLDKSomz9\"><a href=\"https:\/\/langhe.net\/en\/recipes\/boar-with-barolo\/\">Boar with Barolo<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/langhe.net\/en\/recipes\/boar-with-barolo\/embed\/#?secret=qtLDKSomz9\" width=\"600\" height=\"338\" title=\"&#8220;Boar with Barolo&#8221; &#8212; LoveLanghe\" data-secret=\"qtLDKSomz9\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\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:\/\/langhe.net\/wp-includes\/js\/wp-embed.min.js\n\/* ]]> *\/\n<\/script>\n","thumbnail_url":"https:\/\/langhe.net\/wp-content\/uploads\/2011\/09\/bocconcini-di-cinghiale-bradolal-civet.jpg","thumbnail_width":1000,"thumbnail_height":666,"description":"Cut the veal in little pieces and leave it 24 hours in the marinading wine sauce.  Then take it away from the sauce and let it fry lightly (brasare) on high fire until all the water has come out of it, add slowly all the vegetables (onions first), then all the wine from the sauce and cook on a slow fire."}