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": "Chard, sheep's cheese and ricotta ravioli",
  "description": "This recipe uses all of the chard, both the white and green parts, which is quite rare, and marries it with the creamy freshness of soft sheep's cheese and ricotta. The ravioli, here cooked first in a frying pan and then in vegetable stock, can be made in advance and frozen. This is also great served with grilled fish, such as red mullet.",
  "subtitle": "This has been a classic in the restaurant for a long time.",
  "ingredients": [
    {
      "section": "The ravioli dough",
      "ingredients": [
        "500 g/1 lb 2 oz plain (all-purpose) or 'oo' flour",
        "10 g/3 oz fine salt",
        "16 egg yolks",
        "splash of olive oil",
        "I teaspoon distilled white vinegar"
      ]
    },
    {
      "section": "The filling",
      "ingredients": [
        "5 shallots",
        "olive oil",
        "6 bunches of young chard",
        "100 ml/3½ fl oz vegetable stock",
        "14 bunch of chives",
        "1/4 bunch of chervil",
        "zest of 1 lemon",
        "80 g/3 oz ricotta",
        "80 g/3 oz fresh soft sheep's cheese",
        "fine salt, freshly ground pepper"
      ]
    },
    {
      "section": "Cooking the ravioli",
      "ingredients": [
        "50 g/14 oz butter",
        "200 ml/7 fl oz vegetable stock",
        "fine salt"
      ]
    },
    {
      "section": "Equipment",
      "ingredients": [
        "food processor",
        "pasta machine",
        "3 cm/14 in round pastry cutter"
      ]
    }
  ],
  "instructions": [
    "1-The ravioli dough: Switch on the food processor and then, in the following order, add the flour, salt, egg yolks one by one, olive oil and vinegar. Mix until it forms a dough, then shape into a ball, wrap in cling film and leave to rest in the fridge overnight.",
    "2-The filling: Peel and chop the shallots. Put them into a small saucepan with a splash of olive oil and cook over a gentle heat for 10 minutes, stirring often, then remove from the heat and set aside. Trim the chard, then dice the white parts. Put them in another saucepan with a little olive oil and cook over a gentle heat for about 2 minutes. Add the vegetable stock and cook for 5 minutes, then remove from the heat. Cut the green parts of the chard into thin strips, then immerse for a few seconds in boiling salted water. Drain and refresh under cold running water, then drain again. Finely chop the herbs. Chop the lemon zest. Mix together all these ingredients, along with the cheeses, then season with salt and pepper and put to one side.",
    "3- Making the ravioli: Roll out the pasta dough until it is 5 mm/4 in thick, then use a pastry cutter to cut out 3 cm/1⁄4 in circles. Put a spoonful of the filling on top of half of the circles, then cover these with the remaining circles and press the edges together to seal, pressing out as much air as possible.",
    "4-Cooking the ravioli: Melt the butter in a frying pan over a medium heat, add the ravioli and cook for about 2 minutes, or until coloured on both sides. Pour in the vegetable stock, bring to the boil and cook for another 2-3 minutes, or until the sauce has reduced and is thick enough to coat the ravioli. (For extra richness and gloss, add a little more cold diced butter to the sauce.) Season lightly with salt, if necessary, and serve immediately."
  ],
  "author": ""
}