Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "8950cf4e9f734f49b6b4c3e3eb25017d",
    "updated": "2025-04-26T01:00:39.478Z",
    "title": "Veal Chops with Roasted Red Pepper Sauce",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "sweet red peppers",
          "olive oil",
          "veal chops or medallions",
          "freshly ground black pepper to taste",
          "shallot, minced",
          "white wine",
          "dry vermouth",
          "heavy cream",
          "finely chopped parsley"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 350°F (175°C).",
      "Place the red peppers on a baking sheet, brush with olive oil, and roast on the middle rack until tender, approximately 30 minutes.",
      "Meanwhile, rinse the veal and pat dry with paper towels.",
      "Season both sides generously with freshly ground black pepper.",
      "Heat a small amount of olive oil in a skillet over medium-high heat. Sear the veal on both sides until lightly browned.",
      "Transfer the seared veal to a shallow baking dish and place in the preheated oven to finish cooking.",
      "The veal will require 15-20 minutes to cook through, depending on the thickness.",
      "Once the peppers are roasted, remove them from the oven. Cut off the tops, remove the seeds and inner membranes.",
      "Purée the roasted peppers until smooth using a blender or food processor.",
      "In a saucepan, heat 2 tablespoons of olive oil over medium heat. Add the minced shallot and cook for 3-4 minutes, until softened and translucent, being careful not to burn.",
      "Pour in the white wine and vermouth. Let the mixture reduce slightly.",
      "Add the heavy cream to the saucepan. Reduce the heat to low and simmer gently until the cream has reduced by half, being careful not to boil.",
      "Stir in the puréed red peppers and chopped parsley. Season with freshly ground black pepper to taste.",
      "Maintain the sauce at a very low heat until the veal is cooked through.",
      "Serve the veal chops or medallions with a generous amount of roasted red pepper sauce."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]