Goal
   Objectif est d'extraire et structurer les informations d'une recette de cuisine sous forme d'un objet JSON sans jamais modifier le texte d'origine.

    1. Identification et extraction des informations demandées.
    2. Calcul des temps de préparation et de cuisson si non précisés.
    3. Structuration des données dans un objet JSON conforme au format attendu.
    4. Respect strict de la langue d'origine et du texte des instructions.
    5. Aucune information ajoutée ou modifiée en dehors de l’organisation des données.
    

    Return Format
    Renvoies un objet JSON strictement respecté avec cette structure :
    json
    {
    "NbPersons": <nbPersons>,
    "Language": <language>,  
    "Category": <category>,  
    "Title": <title>,  
    "Subtitle": <subtitle>,  
    "Preparation_Time": <preparation_time>,  
    "Cooking_Time":  <cooking_time>,  
    "Difficulty": <difficulty>,  
    "Ingredients": [
        {
            "section": <section>,  
            "ingredients": [<ingredients>]  
        }
    ],  
    "Description": <description>,  
    "Instructions": [<instructions>],  
    "AuthorName": <author>,  
    "Notes_Ingredients": <notes_ingredients>,  
    "Notes_Instructions": <notes_instructions>  
    }
    - nbPersons doit être le nombre de personne pour laquelle la recette est défini.
    - language doit être le code ISO 639 de la langue de la recette
    - category doit être "drinks" si c'est du liquide parmis cette liste (thé, café, jus de fruit, cocktail, mocktail). Sinon choisis la meilleure option parmis (bread, appetizer, starter, main, dessert, breakfast, snack, teatime, jam, sauce, icecream)
    - title doit être le nom de la recette
    - subtitle doit être un complément du nom de la recette.
    - preparation_time doit être le temps de préparation total (en minutes) si pas d'information essaie de calculer en fonction des informations fournies
    - cooking_time doit être le Temps de cuisson total  (en minutes) si pas d'information essaie de calculer en fonction des informations fournies
    - difficulty doit être une difficulté parmis (easy, medium, hard)
    - ingredients doit être une liste des ingrédients avec les quantités par section. Exemple: {section: "Pour la sauce", ingredients: ["1 kg de beurre"]}. Si absence d'information pour la section, tu mettras "Pour la recette".
    - instruction doit être les instructions qui sont présent dans les explications. Précises bien en détails ce qui est écris pour les instructions. Fais attention à respecter l'ordre des instructions. C'est une liste de string.
    - description doit être une présentation qui donne envie de faire la recette.
    - notes_ingredients doit être les détails importants qui sont précisé concernant les ingrédients (ingrédient facultatif, remplacement d'un ingrédient par un autre ingrédient...)
    - notes_instructions doit être les détails important qui sont précisé concernant les étapes pour faire la recette (actuces, conseils...)

    Warnings
    - Ne modifie aucun texte d'origine (titre, description, ingrédients, instructions).
    - Ne traduis pas la langue de la recette, elle doit être identifiée et conservée.
    - Les instructions doivent être strictement identiques à l'original, sans reformulation.
    - Si une information est absente, laisse le champ vide, sans ajout d’invention.
    - Les quantités d’ingrédients doivent rester sous forme de liste de chaînes de caractères.
    - Respecte le format JSON exact et assure-toi qu’il soit bien formatté.

    Context Dump
    Texte source fourni :

    {
    "explication": "Homemade Gnocchi\nI spent a lot of time on this recipe, trying to shave off minutes. The way I used to make gnocchi when time was of\nno importance was to boil the potatoes whole, in their skins. When I switched to quicker methods, the dough no\nlonger behaved. I tried cooking the potatoes in the microwave and then peeling off their skins, but they were too\ndry and crumbly when it came time to roll out the dough. I used varying methods of mashing the potatoes,\nthinking that might be the solution, but to no avail. I used different types of potatoes, thinking it must have to do\nwith different starch levels, but that didn't help either, and finally, I determined that the potatoes really needed to\nbe boiled, after all. And so, ultimately, I decided to peel and dice the potatoes and boil them in the microwave. It\nworked! Traditional recipes also call for using a potato ricer, but I don't have one, so I use an electric handheld\nmixer, and it works fine. If you have a potato ricer, by all means go ahead and use it.\nPlease note that these gnocchi keep very nicely after cooking, drizzled with a little olive oil and tightly covered\nin the fridge, so feel free to make them several hours or a day in advance and reheat lightly in the microwave\nbefore serving. You may also make the gnocchi and refrigerate them for a couple of days, cooking them when\nyou're ready. Serve them hot with your favorite sauce; I love them with just a little olive oil and truffle salt.\nAlthough truffle salt may sound exotic, it's easy to find and is a really simple way to add a ton of flavor with just a\ntiny pinch. It may become one of your most frequently used ingredients (see Resources).\nSERVES 4\n12 ounces Yukon Gold potatoes\nSalt\nI teaspoon canola oil\n¾ cup Authentic Foods GF Classical Blend or Basic Gluten-Free Flour Mix\n¼ teaspoon xanthan gum\n3 tablespoons rice milk\nI tablespoon plus 1½ teaspoons olive oil, plus more for drizzling\n1 Peel the potatoes, cut them into 1- to 2-inch pieces, and put in a microwave-safe bowl; cover with water, making\nsure the water comes up a couple of inches above the potatoes. Add ½ teaspoon salt and the canola oil (this keeps\nthe potatoes from boiling over). Cook in the microwave for about 12 minutes, stopping to test for tenderness with a\nfork halfway through. Once fork-tender, drain.\n2 Bring a large pot of water to a boil.\n3 Combine the flour mix with the xanthan gum.\n4 Put the potatoes in a bowl and combine with the rice milk, olive oil, and teaspoon salt, beating with an electric\nmixer until light and fluffy.\n5 Turn the potatoes out onto a work surface. You want them still warm; if they aren't, give them a minute or so in\nthe microwave.\n6 Sprinkle the potatoes with half the flour mixture and use your hands to knead it in. Add the remaining flour and\nknead the dough until it's smooth but still slightly sticky. Mold into a ball. Divide into three balls. Roll each ball out\ninto a sausage-shaped log, about 1 inch in diameter. Cut the logs into ½-inch-thick rounds.\n7 Using a fork, with the front side facing you, press the gnocchi into the base of the fork, using your thumb to make\nan indentation. Then use your index finger to flip the gnocchi toward the handle, which helps curl the gnocchi\nslightly. Let the gnocchi fall onto your work surface. (The post for Allergy-Free Gnocchi on www.cybelepascal.com\nhas step-by-step photos.) Repeat with the remaining gnocchi. Making them in this fashion, with grooves on one side\nand a cupped shape on the other, allows the sauce to cling to them better. I find I have to switch forks a few times,\nbecause the fork tines get sticky after a while, and a clean fork surface works best.\n8 Once you've made all your gnocchi, add a large pinch of salt to the boiling water. You will cook the gnocchi in\nseveral batches. Add the first batch of gnocchi to the water, being careful not to overcrowd them, and cook until they\nbob to the surface. Once they've bobbed up, cook for 10 seconds longer, then remove from the water with a slotted\nspoon and put them in a bowl drizzled with a little olive oil. Do not overcook them! Cover to keep warm while cooking\nthe remaining gnocchi. Serve hot.\nBASIC GLUTEN-FREE FLOUR MIX\n4 cups superfine brown rice flour\n1½ cups potato starch (not potato flour)\n½ cup tapioca flour (also called tapioca starch)\n1 To measure flour, use a large spoon to scoop flour into the measuring cup, then level it off with the back of a knife\nor straightedge. Do not use the measuring cup itself to scoop your flour when measuring! It will compact the flour\nand you will wind up with too much for the recipe.\n2 Combine all ingredients in a gallon-size zipper-top bag. Shake until well blended. Store in the refrigerator until\nready to use."
}