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": "c95da8d5da104a14965234282b992c3a",
    "updated": "2025-04-24T11:26:48.390Z",
    "title": "Kale and Mushroom Lasagna",
    "subtitle": "This green lasagna offers a lighter, more delicate alternative to traditional tomato-and-meat versions, yet it's still packed with flavor.  A blend of cooking greens could be used in place of kale; ensure they are wilted until tender to complement the other layers.",
    "description": "",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter",
          "all-purpose flour",
          "chicken or vegetable broth, homemade or low-sodium store-bought",
          "whole or % milk",
          "kosher salt and freshly ground black pepper",
          "white or cremini mushrooms, wiped clean and finely chopped",
          "kale, thick ribs cut out, leaves cut into very thin strips, rinsed, and shaken dry",
          "grated zest of",
          "whole-milk ricotta cheese",
          "one 9 ounce box no-boil lasagna noodles (you may have a few left over)",
          "freshly grated parmigiano-reggiano cheese"
        ]
      }
    ],
    "instructions": [
      "Melt 4 tablespoons of butter in a medium saucepan over medium heat.",
      "Stir in the flour to form a smooth paste and cook for one to two minutes to remove the raw flour taste.",
      "Whisk in the broth and milk.",
      "Bring the mixture (a velouté) to a boil, whisking continuously to prevent lumps.",
      "Reduce the heat and simmer for 5 minutes to allow it to thicken slightly.",
      "Season lightly with salt and pepper, keeping in mind that store-bought broth may already contain salt.",
      "Melt the remaining 2 tablespoons of butter in a large skillet over medium-high heat.",
      "Once the butter stops sizzling, add the mushrooms, season with salt and pepper, and cook, stirring and scraping the pan, until the mushrooms release their moisture, which evaporates, and they start to brown and slightly adhere to the pan (10 to 12 minutes).",
      "Transfer the mushrooms to a bowl and let them cool slightly.",
      "Return the skillet to medium-high heat, add the kale, season lightly with salt, and cook, tossing often, until wilted and very tender (12 to 15 minutes).",
      "Add a few splashes of water if the pan becomes too dry during cooking.",
      "Taste and adjust the seasoning with additional salt and pepper as needed.",
      "Combine the lemon zest and ricotta in a bowl.",
      "To assemble the lasagna, spread slightly less than half of the velouté evenly across the bottom of a 9 x 13-inch baking dish.",
      "Create an even layer of lasagna noodles, breaking them as necessary to fit.",
      "Spread the mushrooms evenly over the noodles, followed by an even layer of kale.",
      "Place another layer of noodles on top and then add dollops of ricotta, spacing them evenly.",
      "Gently spread the ricotta dollops into an even layer without disturbing the noodles underneath.",
      "Add a final layer of noodles, cover with the remaining velouté, and sprinkle with Parmigiano-Reggiano cheese.",
      "Bake for 40 to 50 minutes, until the cheese is golden brown and the edges are bubbling.",
      "Let the lasagna cool for at least 20 minutes before slicing and serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": "The mushroom mixture in this recipe is known as a duxelles. It's a versatile flavor enhancer that can be added to omelets, pasta dishes, stuffed chicken breasts, or any dish needing a touch of savory umami."
  }
]