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": "1966cc23c3514968957a0db5026b85b7",
    "updated": "2025-04-24T09:27:34.474Z",
    "title": "Onion and Pancetta Tart",
    "subtitle": "This savory tart, unlike a quiche, features a minimal custard filling to showcase the sweet onions. It reheats beautifully, making it an ideal dish to prepare in advance for gatherings.",
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "all-purpose flour, for dusting",
          "% recipe walnut dough",
          "extra-virgin olive oil",
          "pancetta, chopped",
          "thinly sliced yellow onion (about 1 large)",
          "kosher salt and freshly ground black pepper",
          "egg yolk",
          "heavy cream or crème fraîche",
          "gruyère cheese, shredded (½ cup)"
        ]
      }
    ],
    "instructions": [
      "Preheat oven to 400°F.",
      "Lightly flour a work surface and roll out the dough into a 13-inch circle.",
      "Carefully roll the dough onto the rolling pin, transfer it to a 10-inch tart pan with a removable bottom, and unroll.",
      "Press the dough gently into the base and up the sides of the tart pan, ensuring some overhangs the rim.",
      "Create a neat, uniform rim by pinching the dough.",
      "Line the dough with parchment paper or foil and fill with pie weights or dried beans.",
      "Bake for approximately 10 minutes, until the dough is set and the rim is lightly browned.",
      "Lower the oven temperature to 325°F.",
      "Remove the parchment and weights, return the tart shell to the oven, and bake for an additional 20 minutes until the base is dry and light golden.",
      "Allow the crust to cool slightly. Keep the oven on.",
      "While the tart shell bakes, lightly coat a large skillet or Dutch oven with olive oil and heat over medium-high heat.",
      "Add the chopped pancetta and cook until the fat renders and the pancetta begins to brown, about 7 minutes. Avoid fully crisping the pancetta.",
      "Add the sliced onions, season generously with salt and pepper, and cook gently, stirring and scraping the pan frequently, for approximately 30 minutes until the onions are soft, fragrant, and richly browned.",
      "Let the onions cool to room temperature.",
      "In a bowl, whisk together the egg yolk and cream.",
      "Season lightly with salt and pepper.",
      "Gently fold in the Gruyère cheese and the cooled onions.",
      "Pour the onion mixture into the tart shell and smooth the surface.",
      "Bake for about 20 minutes, or until the filling is set.",
      "Let the tart cool slightly before slicing and serving."
    ],
    "notes_ingredients": "Prepare the Pecan Dough, substituting walnuts for pecans. This recipe requires only two-thirds of the dough; wrap and freeze the remaining third for future use.",
    "notes_instructions": null
  }
]