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": "Pasta",
  "description": "PNA remarkably rounded dish: meat (protein), pasta (carbohydrates), vegetables (fibre, vitamino), and cheese (calcium). The fibre in wholemeal pasta combines well with that in the broccoli.",
  "subtitle": "Individual casseroles of wholemeal pasta, broccoli and daube",
  "ingredients": [
    {
      "section": "Pour la recette",
      "ingredients": [
        "2 large heads of broccoli",
        "500 ml of broccoli cooking water",
        "250 g of wholemeal pasta",
        "400 g of daube with its gravy",
        "300 g flour",
        "100 ml cold water",
        "leaves of 5 sprigs of rosemary",
        "12 segments of tomato confit",
        "80 g of grated parmesan",
        "5 tablespoons of sherry vinegar",
        "1 beaten egg (mixed with a little water)",
        "splash of olive oil"
      ]
    }
  ],
  "instructions": [
    "Remove and wash the florets of 2 large heads of broccoli (keep the stalks for a soup) and boil in salted water for just 3 minutes.",
    "Remove with a slotted spoon and immerse immediately in iced water.",
    "Then drain and set them aside. Don't throw away the broccoli cooking water, you will need 500 ml of it for cooking the pasta.",
    "Heat a splash of olive oil in a frying pan, add 250 g of wholemeal pasta and stir well.",
    "Then add 250 ml of the broccoli cooking water, stir and cook until absorbed.",
    "Add a further 250 ml of this water. Cook the pasta until al dente (try it).",
    "While the pasta is cooking, heat 400 g of daube with its gravy and set the oven to 180 °C (gas mark 4).",
    "Also prepare the sealing pastry: mix 300 g flour with 100 ml cold water and the leaves of 5 sprigs of rosemary. Work the pastry until it's smooth. Shape into a ball.",
    "... In 4 small casseroles or ovenproof glass containers, distribute the meat from the daube.",
    "Then drain the pasta and place it on top.",
    "Arrange the broccoli, 12 segments of tomato confit and 80 g of grated parmesan on top of that.",
    "... Add 5 tablespoons of sherry vinegar to the gravy of the daube, stir and pour over the dishes.",
    "... Cut the sealing pastry into 4 pieces, shape into long sausages and flatten each one into a 3 cm wide strip.",
    "Use these to seal the lids of the casseroles (or glass dishes).",
    "Brush the pastry with one beaten egg (mixed with a little water) and put in the oven for 10 minutes.",
    "When you take them out of the oven shake each casserole (or glass dish) to soak all the ingredients with the gravy.",
    "Serve immediately."
  ],
  "author": ""
}