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": "e8ee69dc4887470ca5e6cd4b7ed56224",
    "updated": "2025-05-18T08:04:08.349Z",
    "title": "Tagliatelle alla Norma Bowl",
    "subtitle": null,
    "description": "This Pasta alla Norma is a comforting, vegetable-rich dish featuring tender eggplant, a vibrant tomato sauce, perfectly cooked pasta, and salty, creamy ricotta salata. In our version of the classic, we sauté the eggplant separately to develop a flavorful caramelization. We used a can of whole peeled tomatoes blended to achieve a bright and fresh sauce, more vibrant than crushed tomatoes. Simple aromatics like onion and garlic enhance the flavor, along with anchovy for depth and red pepper flakes for a subtle kick. A touch of sugar balances the acidity. The dish is finished with ricotta salata for a tangy bite and fresh basil for herbal notes.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "can whole peeled tomatoes",
          "extra-virgin olive oil, divided",
          "eggplant, cut into (12.7 mm) pieces",
          "table salt, plus salt for cooking pasta",
          "pepper",
          "garlic clove, minced",
          "anchovy fillet, rinsed, patted dry, and minced",
          "red pepper flakes",
          "sugar",
          "tagliatelle",
          "chopped fresh basil, divided",
          "ricotta salata cheese, shredded (½ cup)."
        ]
      }
    ],
    "instructions": [
      "Blend the tomatoes and their juice in a food processor until smooth, about 30 seconds, then set aside.",
      "Heat 1 tablespoon of olive oil in a 12-inch nonstick skillet over medium-high heat until it begins to smoke slightly.",
      "Add the eggplant, salt, and pepper and cook, stirring occasionally, until the eggplant is soft and nicely browned, around 8 to 10 minutes.",
      "Transfer the cooked eggplant to a bowl, cover with foil to keep warm, and set aside until serving.",
      "In the same skillet, add the remaining tablespoon of oil, garlic, anchovy, and red pepper flakes. Cook over medium heat until fragrant, about 30 seconds.",
      "Stir in the blended tomatoes, 1/4 cup water, and sugar. Bring to a simmer and cook over medium-low heat until the sauce thickens slightly, about 12 to 15 minutes.",
      "While the sauce cooks, bring 2 quarts of water to a boil in a large saucepan.",
      "Add the pasta and 1 tablespoon of salt, cooking while stirring often until al dente.",
      "Reserve 1/4 cup of the pasta cooking water, then drain the pasta and return it to the pot.",
      "Mix in the tomato sauce and 1 tablespoon of fresh basil, tossing to combine. Adjust the sauce consistency with reserved pasta water as needed. Season with salt and pepper to taste.",
      "Serve the pasta in individual bowls, topping with the cooked eggplant and shredded ricotta salata. Sprinkle with the remaining 2 tablespoons of basil.",
      "Enjoy immediately."
    ],
    "notes_ingredients": null,
    "notes_instructions": "CUSTOMIZE IT\nFor extra texture, sprinkle with toasted pine nuts or garlic chips.\nTo add a salty depth, include chopped kalamata olives.\nIf ricotta salata is unavailable, Parmesan or Pecorino Romano cheese are excellent alternatives."
  }
]