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": "a0ef4e61133a446a9da7395e21b18758",
    "updated": "2025-04-24T15:10:37.980Z",
    "title": "Southern Benedict with Wilted Spinach and Espresso-Infused Gravy",
    "subtitle": null,
    "description": "This Benedict recipe may seem involved, but the steps are surprisingly straightforward.  The espresso in the gravy adds a rich depth of flavor, complementing the savory mushrooms for a gravy you'll want to use on everything.  The dish is completed with a perfectly poached egg, tender wilted spinach, and a flaky biscuit base.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "iodized salt",
          "white vinegar",
          "3 2 1 buttermilk drop biscuits",
          "eggs",
          "wilted spinach",
          "espresso-infused gravy",
          "smoked paprika (to garnish)"
        ]
      },
      {
        "section": "WILTED SPINACH",
        "ingredients": [
          "unsalted butter",
          "diced shallots",
          "fresh spinach",
          "sea salt flakes and cracked black pepper (to taste)"
        ]
      },
      {
        "section": "ESPRESSO-INFUSED GRAVY",
        "ingredients": [
          "unsalted butter (divided)",
          "diced portobello mushrooms",
          "cracked black pepper",
          "red pepper flakes",
          "whole milk",
          "sea salt flakes (to taste)",
          "espresso (or strong coffee)",
          "all-purpose flour",
          "liquid smoke",
          "maple syrup"
        ]
      }
    ],
    "instructions": [
      "In a large pan over medium heat, bring approximately 1.5 inches of water to a simmer.",
      "Add the salt and vinegar to the simmering water.",
      "To poach the eggs, crack three to four eggs at a time into the gently simmering water. Cook for 5 minutes, or until the whites are set and the yolks are still runny.",
      "Remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate.",
      "Split each buttermilk biscuit in half.",
      "Place a portion of wilted spinach (about 1/4 cup) on each biscuit half.",
      "Carefully place a poached egg on top of the spinach on each biscuit half. Spoon approximately 1/4 cup of Espresso-Infused Gravy over each egg.",
      "Garnish with a sprinkle of smoked paprika.",
      "Repeat for the remaining biscuits and eggs.",
      "To prepare the wilted spinach: Melt the butter in a medium pan over medium heat.",
      "Add the diced shallots and cook until softened and translucent, approximately 3 minutes.",
      "Gradually add the spinach to the pan, one handful at a time, stirring after each addition to allow the leaves to wilt.",
      "Once all the spinach has wilted, remove the pan from the heat, season with salt and pepper to taste, and set aside.",
      "To prepare the Espresso-Infused Gravy: In a medium pan over medium-high heat, melt 1 tablespoon of butter.",
      "Add the diced mushrooms, black pepper, red pepper flakes, and salt. Cook until the mushrooms start to brown, about 5 minutes.",
      "Pour in the espresso to deglaze the pan, scraping up any browned bits from the bottom.",
      "Continue cooking until most of the espresso has evaporated.",
      "Move the mushroom mixture to one side of the pan.",
      "Add the remaining tablespoon of butter to the cleared space in the pan.",
      "Once the butter has melted, whisk in the flour and cook for about a minute, until fragrant.",
      "Gradually whisk in the milk, liquid smoke, and maple syrup.",
      "Stir constantly until the mixture comes to a boil.",
      "Reduce the heat to low and simmer for 5 minutes, or until the gravy has thickened."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]