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": "b81f1b5219084bc6bf2cd17d5ae2a232",
    "updated": "2025-04-24T11:17:27.884Z",
    "title": "Roasted Fennel with Apples, Taleggio, and Almonds",
    "subtitle": "",
    "description": "This dish was a happy accident born on the farm. While preparing dinner, I discovered a shortage of fennel for my intended recipe.  Having apples on hand, I incorporated them instead.  The result was so delightful it's become a staple. In hindsight, a fennel-only version wouldn't compare. This experience highlights the essence of cooking: adapting, trusting intuition, and embracing experimentation.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "fennel sausage , bulk or casings removed",
          "garlic cloves, smashed and peeled",
          "dried chile flakes",
          "fennel (2 medium bulbs), stalks and root end trimmed, cut lengthwise into eighths",
          "apple (8 ounces), such as braeburn or fuji, peeled, cored, and thinly sliced",
          "almonds, toasted",
          "fresh thyme leaves",
          "taleggio cheese, rind trimmed off and torn into little bits (this cheese is too soft to actually grate)",
          "kosher salt and freshly ground black pepper",
          "dried breadcrumbs",
          "unsalted butter"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 375°F.",
      "In a large skillet over medium-high heat, heat 1 teaspoon olive oil. Add the sausage (and fennel seeds if using Italian sausage).",
      "Cook for approximately 5 minutes, breaking it into popcorn-sized pieces, until no longer pink.",
      "Remove the sausage from the skillet and set aside.",
      "Lower the heat to medium-low, add 1 tablespoon olive oil and the garlic. Cook slowly until the garlic is softened, fragrant, and golden brown, avoiding burning, for about 5 minutes.",
      "Add the chile flakes and toast briefly. Then, add the sliced fennel.",
      "Pour ½ cup water into the skillet, cover, and adjust heat to simmer the fennel.",
      "Monitor the fennel, adding small amounts of water as needed until it's nearly cooked through and tender, but not overly soft, approximately 10 minutes.",
      "If any water remains, increase the heat to evaporate it.",
      "Return the sausage to the skillet and add the apples, almonds, thyme, and half the Taleggio cheese.",
      "Toss everything together and season generously with salt and pepper.",
      "Transfer the mixture to a 2- to 3-quart baking dish. Top with the remaining Taleggio and breadcrumbs, then dot with butter.",
      "Bake for 30 to 35 minutes, until heated through and the cheese is melted and sizzling.",
      "Allow the dish to rest for 5 minutes before serving hot."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]