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": "ca318af9836d42518394c729005bdd25",
    "updated": "2025-05-07T16:34:52.843Z",
    "title": "BLT Flatbread",
    "subtitle": null,
    "description": "Originating from Disney's Vero Beach Resort Wind & Waves Grill, this flavorful flatbread makes a perfect dish for gatherings. Prepare the components in advance, then bake for a simple and delicious treat topped with fresh greens.",
    "ingredients": [
      {
        "section": "For Garlic Aioli",
        "ingredients": [
          "head fresh garlic",
          "olive oil",
          "mayonnaise",
          "dijon mustard",
          "coarse salt, to taste"
        ]
      },
      {
        "section": "For Caramelized Onions",
        "ingredients": [
          "onion, thinly sliced",
          "olive oil",
          "coarse salt, to taste",
          "freshly ground black pepper, to taste"
        ]
      },
      {
        "section": "For Marinated Tomatoes",
        "ingredients": [
          "tomatoes",
          "thinly sliced fresh basil",
          "extra-virgin olive oil",
          "freshly minced garlic",
          "coarse salt, to taste",
          "freshly ground black pepper, to taste"
        ]
      },
      {
        "section": "For Fennel-Arugula Salad",
        "ingredients": [
          "fennel bulb",
          "fresh arugula",
          "chopped frisée lettuce",
          "extra-virgin olive oil",
          "coarse salt and freshly ground black pepper, to taste"
        ]
      },
      {
        "section": "For BLT Flatbreads",
        "ingredients": [
          "prepared flatbread",
          "chopped cooked bacon",
          "shredded mozzarella cheese",
          "shredded provolone cheese"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 425°F. Cut off the top of the garlic head to expose the cloves; drizzle with olive oil and wrap it in foil. Roast for about an hour or until the garlic is golden brown and very soft. Squeeze the garlic from the skins and mash it with a fork.",
      "Mix 2 tablespoons of the roasted garlic with mayonnaise and Dijon mustard. Season with salt to taste. This aioli can be prepared a day in advance and stored in the refrigerator.",
      "In a large sauté pan, combine the thinly sliced onions with olive oil. Season with salt and freshly ground black pepper.",
      "Cook the onions over very low heat, stirring frequently, until they become golden brown and very soft, about 30 minutes. These caramelized onions can also be made a day ahead and refrigerated.",
      "Halve the tomatoes and gently squeeze out the seeds. Dice into 1/2-inch cubes and toss in a medium bowl with fresh basil, olive oil, and minced garlic. Season with salt and pepper. This marinated tomato mixture can be made a day before and kept chilled.",
      "Trim off the top stalks and root end of the fennel bulb and discard. Cut the fennel in half lengthwise and slice thinly.",
      "Coarsely chop the arugula and combine it with the chopped frisée lettuce in a large bowl. Toss the greens with the sliced fennel, olive oil, salt, and pepper.",
      "Preheat the oven to 450°F. Place the flatbread on a baking sheet. Spread the garlic aioli evenly over the flatbread, leaving a 1/2-inch border around the edges. Top with chopped bacon, shredded mozzarella, shredded provolone, and caramelized onions, then finish by adding the marinated tomatoes.",
      "Bake for 6 to 8 minutes, or until the edges turn golden brown and the cheese melts completely. Remove from the oven, top with the fennel-arugula salad, and serve immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]