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": "ec192642f6094393bbc27873a7c81d47",
    "updated": "2025-05-18T08:15:37.235Z",
    "title": "Acquacotta Bowl",
    "subtitle": null,
    "description": "Although its name means \"cooked water,\" this Italian dish, related to minestrone, is a hearty and rustic one-pot meal. We began with a base of creamy cannellini beans, tender fennel, and slightly bitter escarole. To create a quick yet flavorful broth, we enhanced store-bought chicken broth with a soffritto—a sautéed mix of onion, celery, and garlic. Fresh oregano added a distinctly aromatic and herbal note to the soup. Topped with toasted bread and extra fresh escarole, the dish becomes even more satisfying and allows you to soak up every bit of the delicious broth.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil, divided",
          "onion, chopped fine",
          "celery rib, minced",
          "garlic cloves, minced",
          "red pepper flakes",
          "tomatoes, cored and cut into (12.7 mm) pieces, divided",
          "chicken or vegetable broth",
          "fennel bulb, stalks discarded, bulb halved, cored, and cut into (12.7 mm) pieces",
          "can cannellini beans, rinsed",
          "head escarole, trimmed and cut into (12.7 mm) pieces, divided",
          "minced fresh oregano",
          "slices rustic white bread"
        ]
      }
    ],
    "instructions": [
      "1. Heat 2 tablespoons of oil in a large saucepan over medium heat until shimmering. Add onion, celery, garlic, and red pepper flakes, and cook until the vegetables are lightly browned, about 6 to 8 minutes. Stir in half of the tomatoes and cook, stirring occasionally, until they soften and the mixture begins to brown, about 5 minutes.",
      "2. Add broth and fennel, scraping up any browned bits, and bring to a simmer. Reduce heat to medium-low and simmer until the fennel starts to soften, about 5 to 7 minutes. Stir in the beans and all but 1 cup of escarole and cook until the fennel is tender, about 5 to 7 minutes. Remove from heat, stir in oregano, and season with salt and pepper to taste.",
      "3. While the soup simmers, position the oven rack about 6 inches from the broiler and preheat the broiler. Place the bread on a rimmed baking sheet lined with aluminum foil and drizzle with the remaining 1 tablespoon of oil. Broil until the bread turns a deep golden brown.",
      "4. Divide the soup among individual serving bowls, then top each with toasted bread, the remaining 1 cup of escarole, and the remaining tomatoes. Serve immediately."
    ],
    "notes_ingredients": "If you prefer, chickpeas can be used as a substitute for cannellini beans.",
    "notes_instructions": "To enhance the flavor, add grated Pecorino Romano cheese for a salty kick (Parmesan works well, too). For a stronger fennel aroma, finely chop fennel fronds and sprinkle them on top. To make the dish more filling, consider adding a poached egg to each bowl for a luscious, runny yolk."
  }
]