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": "8d33591a0a734aff85d068342f83813b",
    "updated": "2025-04-24T10:47:32.053Z",
    "title": "Double-Mushroom Toast with Bottarga",
    "subtitle": "Bottarga, salted and cured fish roe (typically mullet or tuna), offers a salty, intensely umami flavor when finely grated or sliced.",
    "description": "Mushrooms are naturally rich in glutamates, compounds that contribute to the savory intensity of umami, resulting in a doubly savory, meaty dish. Grated Parmigiano-Reggiano can be used as a substitute for bottarga.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "garlic cloves 2 smashed and peeled, 1 halved",
          "wild mushrooms, such as maitake, chanterelle, black trumpet (or a mix of creminis and wild), wiped clean and dry, cut into chunks if large",
          "kosher salt and freshly ground black pepper",
          "unsalted butter",
          "chopped flat-leaf parsley",
          "finely grated lemon zest",
          "thick slices country bread",
          "mushroom butter (optional)",
          "bottarga, for grating",
          "lemon wedges"
        ]
      }
    ],
    "instructions": [
      "Place a large skillet over medium heat. Add a generous drizzle of olive oil and the smashed garlic cloves. Cook gently, toasting the garlic until softened, fragrant, and golden brown, being careful not to burn it (approximately 5 minutes).",
      "Incorporate the mushrooms, slightly increase the heat, season with salt and pepper, and sauté until their released juices are reabsorbed (5-8 minutes, depending on the mushroom variety).",
      "Continue cooking the mushrooms for another 3-4 minutes, allowing them to brown and crisp.",
      "Remove the skillet from the heat. Stir in the butter, parsley, and lemon zest, ensuring they are evenly distributed.",
      "Check the seasoning and adjust as needed, remembering that the bottarga will add saltiness.",
      "Toast or grill the bread slices. Rub one side of each slice with the halved garlic clove. If using, spread a thin layer of mushroom butter on the toasted bread.",
      "Spoon the sautéed mushrooms onto the prepared toast. Grate bottarga generously over the mushrooms.",
      "Serve immediately with a lemon wedge."
    ],
    "notes_ingredients": "",
    "notes_instructions": ""
  }
]