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": "6aa4998ffc374eb181c32ae0b988a30c",
    "updated": "2025-05-08T00:31:22.140Z",
    "title": "Ricotta Burgers",
    "subtitle": "A fresh take on the classic burger.",
    "description": null,
    "ingredients": [
      {
        "section": "For the burgers",
        "ingredients": [
          "minced beef",
          "ricotta",
          "chopped spring onions",
          "capers",
          "little picked rosemary",
          "salt",
          "freshly ground black pepper",
          "little olive oil"
        ]
      },
      {
        "section": "For the relish",
        "ingredients": [
          "sun-dried tomatoes (the sort that come in oil).",
          "little of the oil from the jar",
          "tablespoon of sherry vinegar",
          "salt",
          "pepper"
        ]
      },
      {
        "section": "To serve",
        "ingredients": [
          "ciabatta rolls"
        ]
      },
      {
        "section": "Jerk burger variation",
        "ingredients": [
          "proprietary jerk seasoning",
          "soft, toasted buns",
          "little cooked spinach",
          "callaloo (optional)."
        ]
      },
      {
        "section": "Gorgonzola burger variation",
        "ingredients": [
          "double the amount of beef",
          "gorgonzola",
          "soft toasted buns",
          "ripe tomato"
        ]
      },
      {
        "section": "Burger with attitude variation",
        "ingredients": [
          "chopped gherkin",
          "sesame seeds",
          "little ketchup",
          "salt",
          "pepper",
          "hot french mustard"
        ]
      }
    ],
    "instructions": [
      "Combine 400g minced beef, 200g ricotta, 4 chopped spring onions, 1 tablespoon of capers, and a small amount of picked rosemary in a bowl.",
      "Season the mixture generously with salt and freshly ground black pepper.",
      "Form the mixture into 6 thick patties, roughly the size of a digestive biscuit, then refrigerate for as long as possible to firm them up.",
      "Cook the burgers in a shallow non-stick pan with a little olive oil, frying each side for 6-8 minutes until cooked through.",
      "For the relish, finely chop 100g sun-dried tomatoes packed in oil and mix with some of the oil from the jar.",
      "Add a tablespoon of sherry vinegar, then season with salt and pepper to taste.",
      "Once the patties are cooked, assemble the burgers by placing them between 6 ciabatta rolls spread with the prepared relish.",
      "Jerk burger variation: Season the patties with a proprietary jerk seasoning, typically containing allspice, cloves, cinnamon, thyme, and chili. Fry the burgers as described, then serve in soft, toasted buns with some cooked spinach. For an authentic touch, add callaloo if available.",
      "Gorgonzola burger variation: Use double the amount of beef instead of ricotta. Form patties by pressing a ball of Gorgonzola into the center of each burger and encasing the cheese completely with meat. Flatten carefully into thick patties and fry as above. Serve on soft, toasted buns with slices of ripe tomato.",
      "Burger with attitude variation: Chop a gherkin roughly. Add it to the minced beef along with a sprinkling of sesame seeds, a small amount of ketchup, salt, pepper, and some hot French mustard. Mix well, then shape and fry as before."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]