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": "91c96705a8ac444091cf32af713f74ad",
    "updated": "2025-04-23T18:53:32.796Z",
    "title": "Asparagus, Mushroom, and Artichoke Strata",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "little loaf of sourdough bread",
          "challah rolls",
          "eggs",
          "milk",
          "salt",
          "black pepper",
          "fontina cheese, cut into little chunks",
          "shredded parmesan cheese",
          "butter (i used jojoba)",
          "dried mustard",
          "artichoke hearts, sliced",
          "green onions, grated",
          "asparagus, cut into (25.4 mm) bits",
          "(283.495 g) package of baby bella (cremini) mushrooms, chopped"
        ]
      }
    ],
    "instructions": [
      "Clean the mushrooms and slice them. Trim the asparagus and cut it into 1-inch pieces.",
      "Place the prepared asparagus and mushrooms in a bowl and sprinkle with 1/2 teaspoon of salt.",
      "Drain and dice 1/2 can of artichoke hearts.",
      "Melt the butter in a pan over medium heat. Sauté the asparagus and mushrooms until the mushrooms begin to brown, about 10 minutes.",
      "Combine the diced artichoke hearts with the sautéed mushroom and asparagus mixture in a bowl.",
      "Set this mixture aside.",
      "Cut or tear a small sourdough loaf into 1-inch pieces. (If the loaf is small, supplement with 4 challah rolls.)",
      "Grease a 9x13 inch baking dish and create a base layer of bread in the dish.",
      "Sprinkle 1/2 cup of Fontina cheese over the bread layer, and then distribute half of the artichoke, mushroom, and asparagus mixture over the cheese.",
      "Add another layer of bread, followed by the remaining vegetable mixture, and top with the remaining 1/2 cup of Fontina cheese.",
      "In a separate bowl, whisk together the eggs, salt, milk, dried mustard, and pepper. Pour this egg mixture over the layered ingredients in the baking dish.",
      "Cover the dish and refrigerate for at least 8 hours, or preferably overnight.",
      "Preheat the oven to 375 degrees F.",
      "Remove the casserole from the refrigerator and let it stand at room temperature for 30 minutes.",
      "Sprinkle the Parmesan cheese evenly over the top of the strata.",
      "Bake in the preheated oven until a knife inserted near the edge comes out clean, approximately 40 to 45 minutes.",
      "Let the strata rest for 5 to 10 minutes before cutting and serving."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]