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": "38a4724fd0f94f9593c20e3d5738e9ea",
    "updated": "2025-05-17T23:52:40.141Z",
    "title": "Farro Bowl",
    "subtitle": "Steamed Vegetables, Toasted Walnuts, Pesto-Ricotta Cream",
    "description": "Farro is a hearty grain related to barley, emmer, and spelt, known for its substantial texture. Creamy ingredients, like the ricotta combined with pesto in this recipe, complement it beautifully. Choose a fresh, light, and fluffy ricotta rather than one that is grainy or dense. While this recipe uses carrots, beans, and potatoes, you can also try asparagus, snap peas, ripe tomatoes, summer squash, roasted winter squash, or any leftover roasted vegetables for variety.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "farro",
          "fine sea salt",
          "sherry vinegar",
          "red pepper flakes",
          "small to medium carrots of different colors",
          "green beans",
          "small waxy potatoes",
          "small-to-medium radishes",
          "fresh ricotta",
          "pesto .",
          "olive oil, as needed and for drizzling",
          "chopped toasted walnuts",
          "coarsely chopped fresh basil or parsley, for garnish",
          "flaky salt, for garnish",
          "freshly ground black pepper, for garnish",
          "lemon wedges, for garnish"
        ]
      }
    ],
    "instructions": [
      "Place the farro in a medium or large saucepan and cover it with at least 6 cups of water.",
      "Bring the water to a boil, add the sea salt, then reduce the heat to a gentle simmer and cook for 16 to 20 minutes, until the farro is tender but still chewy.",
      "Drain the farro, return it to the pot, and toss with the sherry vinegar and red pepper flakes.",
      "Cover and let it rest until ready to serve.",
      "Meanwhile, prepare the vegetables.",
      "Peel the carrots and slice them into ½-inch-thick rounds.",
      "Trim the stem ends from the green beans.",
      "Slice the potatoes into ½-inch-thick rounds or quarter them if they are small.",
      "Cut the radishes into very thin rounds.",
      "Fill a saucepan or pot with about ½ inch of water and fit it with a steamer basket.",
      "Bring the water to a simmer.",
      "Steam the carrots, green beans, and potatoes in separate batches, or in separate layers if using a stacking steamer, until tender and easily pierced with a paring knife. Carrots will take 4 to 6 minutes, green beans 1 to 3 minutes, and potatoes 4 to 7 minutes.",
      "Transfer the steamed vegetables to a plate and cover loosely with foil to keep warm.",
      "In a bowl, stir together the ricotta and pesto until smooth.",
      "Add olive oil gradually, about a teaspoon at a time, to thin the mixture; it should be light and fluffy.",
      "Taste and add pinches of salt as needed.",
      "To serve, divide the cooked farro evenly among four bowls.",
      "Top the farro in each bowl with the steamed vegetables, radishes, and toasted walnuts.",
      "Add about 2 tablespoons of the pesto ricotta mixture to each bowl.",
      "Garnish each serving with chopped basil or parsley, a drizzle of olive oil, a pinch of flaky salt, freshly ground black pepper, and a lemon wedge."
    ],
    "notes_ingredients": "",
    "notes_instructions": "Once the grains and vegetables have cooled completely, you can assemble the bowls in airtight containers and store them in the refrigerator for 2 to 3 days. This makes a convenient option for packed lunches or picnics."
  }
]