{"version":"1.0","provider_name":"Rezeptor","provider_url":"https:\/\/blog.zeit.de\/rezeptor","author_name":"Sebastian Hermann","author_url":"https:\/\/blog.zeit.de\/rezeptor\/author\/sebastian-hermann","title":"Are you nuts? Gorgonzola-Walnuss-Sauce - Rezeptor","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"fhiW9I10yD\"><a href=\"https:\/\/blog.zeit.de\/rezeptor\/2006\/05\/30\/are-you-nuts-gorgonzola-walnuss-sauce_87\">Are you nuts? Gorgonzola-Walnuss-Sauce<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/blog.zeit.de\/rezeptor\/2006\/05\/30\/are-you-nuts-gorgonzola-walnuss-sauce_87\/embed#?secret=fhiW9I10yD\" width=\"600\" height=\"338\" title=\"&#8222;Are you nuts? Gorgonzola-Walnuss-Sauce&#8220; &#8212; Rezeptor\" data-secret=\"fhiW9I10yD\" 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\/* ]]> *\/\n<\/script>\n","description":"Die erste Idee, nicht immer dieselbe rote Sauce zu Pasta zu essen ist ganz simpel eine Wei\u00dfe zu kochen. Der Edelschimmel im Gorgonzola bringt den pr\u00e4gnanten Geschmack im Kombinat mit den leichten Bitterstoffen gehackter und ger\u00f6steter Walnusskerne.","thumbnail_url":"https:\/\/blog.zeit.de\/rezeptor\/files\/2007\/07\/020-gorgowal.gif"}