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": "b1438935d5ab49f4b3e7417087169bbb",
    "updated": "2025-05-08T02:10:12.893Z",
    "title": "Philly Cheese Steak with Tagliatelle",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "skirt steak",
          "tagliatelle",
          "provolone picante cheese",
          "onions",
          "oil or preferably beef dripping",
          "tagliatelle",
          "provolone picante",
          "skirt steak",
          "black pepper"
        ]
      },
      {
        "section": "Lamb and leeks",
        "ingredients": [
          "couple of finely sliced, medium-sized leeks",
          "butter",
          "lamb steak",
          "grated caerphilly cheese",
          "boiled fettucine or tagliatelle"
        ]
      },
      {
        "section": "Grilled duck and red onions",
        "ingredients": [
          "red onions",
          "butter",
          "oil",
          "duck breast",
          "red wine vinegar",
          "handful of chopped parsley",
          "pasta"
        ]
      }
    ],
    "instructions": [
      "Peel and thinly slice 2 medium onions, then fry them gently in 2 tablespoons of oil or preferably beef dripping until soft and pale golden.",
      "Cook 150g tagliatelle in a large pan of salted boiling water, then drain.",
      "Grate 180g provolone picante cheese.",
      "Cut 250g skirt steak into thin strips resembling fingers, then add them to the onions. Cook briefly, keeping the centers slightly pink.",
      "Combine the steak, onions, and pasta, then stir in the grated provolone picante and season with a little black pepper.",
      "Sweat a couple of finely sliced medium-sized leeks in butter until soft but not browned.",
      "This is often done by covering the leeks with a layer of greaseproof paper and placing a lid on the pan to encourage sweating rather than frying.",
      "Grill or fry a lamb steak, slice into moderately thin strips, then toss with the cooked leeks and a small amount of grated Caerphilly cheese.",
      "Serve this mixture over boiled fettucine or tagliatelle.",
      "Peel and slice a couple of red onions, then cook them gently in a little butter and oil until soft.",
      "Grill or shallow-fry a duck breast until tender, slice into thin strips, then mix with the onions, a tablespoon of red wine vinegar, and a handful of chopped parsley.",
      "Serve alongside the pasta."
    ],
    "notes_ingredients": null,
    "notes_instructions": "Rich in flavor and deeply satisfying. The piquant tones offer excellent value."
  }
]