{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"cucinaconnene","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/cucinaconnene\/","title":"Barbagiuai - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"uKX8Tgs0Wu\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/cucinaconnene\/barbagiuai\/\">Barbagiuai<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/cucinaconnene\/barbagiuai\/embed\/#?secret=uKX8Tgs0Wu\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Barbagiuai\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"uKX8Tgs0Wu\" 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<\/script>\n","thumbnail_url":"https:\/\/www.gzrecipes.com\/content\/uploads\/sites\/4\/2025\/10\/barbagiuai.jpg","thumbnail_width":1500,"thumbnail_height":1000,"description":"Les Barbagiuai sont des raviolis frits avec une farce de potiron et de ricotta, mais en r\u00e9alit\u00e9, on utiliserait le Bruss, une ricotta ferment\u00e9e, au go\u00fbt prononc\u00e9 et l\u00e9g\u00e8rement piquant, typique des zones de l'arri\u00e8re-pays imp\u00e9rial. Ces raviolis frits au potiron sont typiques de la Val Nervia, mais comme pour chaque recette, d'autres endroits en revendiquent la paternit\u00e9, parmi [&hellip;]"}