{"version":"1.0","provider_name":"Recettes d\u00e9licieuses","provider_url":"https:\/\/www.gzrecipes.com\/fr","author_name":"pelledipollo","author_url":"https:\/\/www.gzrecipes.com\/fr\/author\/pelledipollo\/","title":"Cannelloni \u00e0 la ricotta et aux \u00e9pinards - Recettes d\u00e9licieuses","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"WvsoUOpOnE\"><a href=\"https:\/\/www.gzrecipes.com\/fr\/pelledipollo\/cannelloni-a-la-ricotta-et-aux-epinards\/\">Cannelloni \u00e0 la ricotta et aux \u00e9pinards<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.gzrecipes.com\/fr\/pelledipollo\/cannelloni-a-la-ricotta-et-aux-epinards\/embed\/#?secret=WvsoUOpOnE\" width=\"600\" height=\"338\" title=\"\u00ab\u00a0Cannelloni \u00e0 la ricotta et aux \u00e9pinards\u00a0\u00bb &#8212; Recettes d\u00e9licieuses\" data-secret=\"WvsoUOpOnE\" 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\/cann_ricotta_spin1.jpg","thumbnail_width":1200,"thumbnail_height":800,"description":"Un plat principal classique pour le dimanche et les occasions sp\u00e9ciales, des cannelloni farcis \u00e0 la ricotta et aux \u00e9pinards, gratin\u00e9s au four avec de la tomate et de la b\u00e9chamel. Dans ce cas, j'ai utilis\u00e9 des cannelloni secs, afin de r\u00e9duire les temps de pr\u00e9paration... ils sont tr\u00e8s pratiques et, si la p\u00e2te est de qualit\u00e9, ils sont aussi bons que ceux [&hellip;]"}