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": "Veal paupiettes with mushrooms",
  "description": "I have re-invented the classic paupiette recipe by adding aromatic sage leaves to the stuffing, to accentuate the taste of the veal without masking it; lovage makes a good substitute in winter. Sautéed mushrooms and shallot complement these earthy flavours. Any leftover stuffing can be frozen and used to stuff aubergines (eggplant) or courgettes (zucchini).",
  "subtitle": "The combination of veal and sage may be reminiscent of Italian cooking, but it is also common in the south of France.",
  "ingredients": [
    {
      "section": "The veal stuffing",
      "ingredients": [
        "300 g/10½ oz veal, such as shoulder or loin, fat removed",
        "75 ml/2½ fl oz single (pouring) cream",
        "2 teaspoons whole milk",
        "120 g/44 oz egg white (from about 4 eggs)",
        "100 g/3½ oz onion",
        "100 g/3½ oz carrot",
        "25 g/1 oz salted butter",
        "splash of vegetable stock",
        "100 g/3½ oz streaky bacon",
        "small bunch of sage",
        "fine salt, freshly ground pepper"
      ]
    },
    {
      "section": "The paupiettes",
      "ingredients": [
        "4 veal escalopes"
      ]
    },
    {
      "section": "The mushrooms",
      "ingredients": [
        "200 g/7 oz mousseron mushrooms",
        "200 g/7 oz girolle mushrooms",
        "splash of olive oil",
        "25 g/1 oz butter",
        "1 shallot",
        "1 tablespoon finely chopped parsley",
        "fine salt, freshly ground pepper"
      ]
    },
    {
      "section": "Finishing off",
      "ingredients": [
        "splash of groundnut (peanut) oil",
        "knob of butter",
        "150 ml/5 fl oz vegetable stock",
        "a few sage leaves for decoration"
      ]
    }
  ],
  "instructions": [
    "1-The veal stuffing: Blend the veal, cream, milk and egg white together, then sieve to remove any sinew or nerves. To check the seasoning, cook a little of the stuffing in a frying pan over a gentle heat, then taste and adjust the seasoning as necessary. Finely dice the onion and carrot, then cook over a gentle heat with the butter and vegetable stock until tender. Transfer to a bowl and leave to cool slightly. Cut the bacon into small pieces and add to the bowl, along with the veal mixture and the finely chopped sage. Mix well, then check the seasoning again.",
    "2-The paupiettes: Put the escalopes on a work surface. Flatten them gently, using a rolling pin or meat hammer, then place 50 g/14 oz of the veal stuffing on each one. Roll up the escalopes to enclose the stuffing, then wrap in cling film and squeeze lightly to remove any excess air. Bring a saucepan of water to the boil and immerse the paupiettes, then immediately remove the pan from the heat. Leave the paupiettes to poach in the hot water for 25 minutes, then drain.",
    "3-The mushrooms: While the paupiettes are poaching, prepare the mushrooms. Clean them of any grit or debris, then cook in a frying pan with the olive oil and a pinch of salt over a gentle heat for about 3 minutes, stirring from time to time. Remove the pan from the heat and drain the mushrooms. In the same pan, melt the butter over a medium heat and add the finely chopped shallot. Leave to cook for a minute, then return the mushrooms to the pan and cook for another 3 minutes, stirring all the time. Finally, add the finely chopped parsley and adjust the seasoning as necessary.",
    "4- Finishing off and plating up: A few minutes before serving, remove the cling film from the paupiettes and brown them in a frying pan with a little oil and butter over a medium heat. Remove the paupiettes from the pan and keep warm. Pour the vegetable stock into the pan to deglaze, then bring to the boil and simmer until reduced to a jus. Divide the paupiettes and mushrooms between the plates, dress with a little of the jus and scatter over a few sage leaves."
  ],
  "author": ""
}