Goal
   Objectif est d'identifier l'origine d'une recette de cuisine et de retourner un code correspondant dans un format JSON structuré.

    1. Recherche d’un pays mentionné dans la recette et extraction de son code ISO 3166-1 alpha-2.
    2. Détermination de l’origine culinaire du pays si aucun pays n'est explicitement mentionné.
    3. Identification d’un continent si aucun pays ne peut être déterminé.
    4. Retour du code WWW si l’origine ne peut être définie.

    Return Format
    Renvoies un objet JSON structuré comme suit :
    json
    {
        "data": "<code>"
    }
    - Si un pays est mentionné, utilise son code ISO 3166-1 alpha-2 (ex. : FR pour la France).
    - Si aucun pays n'est trouvé, renvoie un code de continent parmi :
        WAF (Afrique)
        WAS (Asie)
        WEU (Europe)
        WNA (Amérique du Nord)
        WSA (Amérique du Sud)
        WOC (Océanie)
    - Si aucune information ne permet de déterminer une origine, renvoie WWW.

    Warnings
    - Respecte l’ordre de priorité : pays → continent → code WWW.
    - Le code ISO 3166-1 alpha-2 doit être exact et valide si un pays est identifié.
    - Le format du JSON doit être strictement respecté et bien formatté.
    - Ne fais aucune supposition infondée sur l’origine de la recette.

    Context Dump
    Données de la recette fournies :

    json
    {
  "title": "Vegetable tart with young Parmesan cream",
  "description": "This tart, which I created in 2009, is one of my signature dishes. Here, made with spring vegetables, it is a riot of colour and full of fresh greenery, but you can adapt it by using other seasonal vegetables.",
  "subtitle": "A riot of colour and full of fresh greenery",
  "ingredients": [
    {
      "section": "The Parmesan cream",
      "ingredients": [
        "100 g/3½½ oz young Parmesan",
        "200 ml/7 fl oz whole milk",
        "fine salt"
      ]
    },
    {
      "section": "The shortcrust pastry",
      "ingredients": [
        "100 g/3½ oz butter",
        "50 g/14 oz ground almonds",
        "100 g/3½ oz plain (all-purpose) flour",
        "½ teaspoon fine salt",
        "I teaspoon lavender flowers",
        "I whole egg + 1 egg yolk to glaze"
      ]
    },
    {
      "section": "The vegetables",
      "ingredients": [
        "4 spring onions (scallions)",
        "splash of olive oil + extra for finishing off",
        "100 ml/3½ fl oz vegetable stock + extra for finishing off",
        "50 g/14 oz baby broad (fava) beans",
        "50 g/14 oz petits pois",
        "8 green asparagus spears",
        "100 g/3½ oz mangetout (snow peas)",
        "a few cauliflower florets",
        "1/4 bunch of radishes",
        "I garlic clove, peeled, left whole and squashed",
        "sprig of thyme",
        "splash of aged sherry vinegar",
        "fine salt"
      ]
    }
  ],
  "instructions": [
    "1 The Parmesan cream: Finely grate the Parmesan, then put it in a saucepan with the milk. Heat gently to melt the cheese, then remove from the heat and blend. Strain through a fine sieve, then season with a little salt if necessary and keep to one side at room temperature.",
    "2 The shortcrust pastry: Put all the ingredients except the egg in an electric mixer and mix to form a crumbly dough. Add the whole egg and mix again until the dough comes together in a ball. On a work surface, roll out the dough to a thickness of 2.5 mm/in, wrap in cling film and freeze for 15 minutes. Preheat the oven to 150°C (300°F: gas mark 2). Using the pastry cutter, cut out 4 circles, brush with egg yolk, then bake for 15 minutes. Remove from the oven and leave to cool.",
    "3 The vegetables: Peel and trim the spring onions, then cut in half. Sauté them in olive oil for 2 minutes, then add the vegetable stock and cook slowly until the onions are meltingly soft. Meanwhile, cook the baby broad beans, petits pois, asparagus and mangetout separately in boiling salted water, one after the other, for about 2-3 minutes. Refresh in cold water, then drain. Cook the cauliflower florets very briefly in boiling water. Slice the radishes very finely, using a mandoline if possible, then chill in iced water for about 10 minutes to firm them up, then drain.",
    "4 Finishing off and garnish: Just before serving, heat a little olive oil in a frying pan and sauté all the vegetables (except the radish) with the garlic and thyme for 2-3 minutes. Stir in the vinegar and a little extra vegetable stock and leave to cook for a minute. Tip the vegetables into a colander to drain, removing the garlic and thyme, then put them into a large bowl and season to taste with a little salt. Put a shortcrust pastry disc onto each plate, decorate with a mixture of the vegetables and some radish slices, then season with salt and a few drops of olive oil. Dress with the Parmesan cream and serve immediately."
  ],
  "author": ""
}