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": "e55ec6748260402dbffa072930ee56cf",
    "updated": "2025-04-24T11:43:10.712Z",
    "title": "Vignole",
    "subtitle": "A Classic Roman Springtime Dish",
    "description": "This recipe presents a simple version of a traditional Roman spring vegetable stew. The vegetables are simmered until tender, creating a flavorful dish that's even more delicious the next day.  It complements pasta, farro, or grilled bread beautifully.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "spring onions, trimmed (including (25.4 mm) off the green tops), bulbs quartered or cut even smaller if they are big",
          "thinly sliced prosciutto",
          "fava beans in their pods",
          "extra-virgin olive oil",
          "garlic cloves, smashed and peeled",
          "kosher salt and freshly ground black pepper",
          "sugar snap peas, cut into ½-inch pieces (about 2 cups)",
          "asparagus, tough ends trimmed, stalks cut on an angle into ½-inch slices, tips left whole",
          "escarole or other sturdy and tasty green, root end trimmed, cut crosswise into (25.4 mm) pieces, washed really well",
          "lightly packed mint leaves",
          "lightly packed roughly chopped flat-leaf parsley",
          "finely grated zest and juice of",
          "freshly grated parmigiano-reggiano cheese, for serving"
        ]
      }
    ],
    "instructions": [
      "Cut the spring onions into 1½-inch pieces, aiming for a little over 2 cups.",
      "To prepare the prosciutto, stack the slices, roll them tightly, and then cut into thin strips. Chop these strips crosswise into small pieces.  Chilling the prosciutto briefly in the freezer can make this process easier. You'll need approximately ¼ cup.",
      "Shell the fava beans, blanch them in boiling water, and then peel off their outer skins.",
      "In a large Dutch oven or heavy-bottomed pot, heat ¼ cup of olive oil over medium heat. Add the garlic, spring onions, and prosciutto. Lower the heat, season lightly with salt and pepper, and cook for 12 to 15 minutes, or until the onions are softened and fragrant but not browned.",
      "Add the fava beans, sugar snap peas, asparagus, escarole, and 1 cup of water to the pot. Cover and simmer for 15 to 25 minutes, until the vegetables are very tender and their flavors have melded.  The stew should have a slightly brothy consistency. While most of the liquid will come from the vegetables, add a little more water if necessary.",
      "Stir in the mint, parsley, lemon zest, and lemon juice. Taste and adjust the seasoning with salt and pepper to achieve a rich, savory flavor. Drizzle with a little more olive oil.",
      "Serve the Vignole as is, or over pasta.  For a finishing touch, drizzle individual servings with olive oil and offer grated Parmigiano-Reggiano at the table."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]