Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers fr (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 fr.
    - 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 : fr (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "47a8f1d53f39437a81532f5545d28cac",
    "updated": "2025-04-24T09:52:38.733Z",
    "title": "Beans and Pasta",
    "subtitle": "Pasta e Fagiole",
    "description": "Pasta e Fagiole, meaning \"pasta and beans\" in Italian, is a beloved Roman comfort food. This dish artfully combines two starches—pasta and beans—resulting in a surprisingly rich, creamy, and harmonious blend, thanks to the addition of tomatoes.  While fresh shell beans in late summer offer a delightful seasonal touch, any small, dried white bean works beautifully year-round.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "kosher salt",
          "pasta",
          "extra-virgin olive oil",
          "garlic cloves, smashed and peeled",
          "tomato conserva or tomato paste",
          "chopped fresh rosemary",
          "dried chile flakes",
          "canned crushed tomatoes",
          "perfect shell beans, plus about ½ cup bean liquid or pasta cooking water",
          "freshly grated parmigiano-reggiano cheese or mix of parmigiano-reggiano and pecorino romano"
        ]
      }
    ],
    "instructions": [
      "Bring a large pot of water to a boil and generously salt it.",
      "Add the pasta and cook according to package directions, but remove it slightly before it reaches al dente, as it will continue cooking with the beans.",
      "Just before draining the pasta, reserve approximately one cup of the pasta water.",
      "Heat a generous amount of olive oil in a large pot over medium-low heat.",
      "Add the garlic and cook gently for about 5 minutes, until softened, fragrant, and golden brown, being careful not to burn it. The garlic should be soft enough to easily mash and blend into the sauce.",
      "Add the tomato paste, rosemary, and chile flakes. Stir and cook for 5 to 8 minutes, allowing the paste to caramelize slightly and develop a richer, toasty aroma. Use a heatproof spatula to prevent sticking.",
      "Add half of the crushed tomatoes and cook for another 3 to 4 minutes, until concentrated and thickened. The mixture should now have a deep red color and a glossy appearance.",
      "Incorporate the cooked beans and about ½ cup of bean liquid (or reserved pasta water). Simmer and stir for 4 to 5 minutes, until the liquid reduces and creates a creamy consistency that coats the beans.",
      "Add the drained pasta and the remaining crushed tomatoes. Gently combine all ingredients.",
      "Simmer for a minute or two. The dish should be moist but not excessively soupy. If needed, add a few spoonfuls of the reserved pasta water for desired consistency.",
      "Taste and adjust seasoning with salt or chile flakes, especially if pasta water was used instead of bean liquid.",
      "Drizzle generously with olive oil and top with the grated cheese."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]