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": "82416cce61e04b1387a7b550c2893cb0",
    "updated": "2025-04-24T08:01:33.699Z",
    "title": "Nutty Endive with Roquefort",
    "subtitle": null,
    "description": "This recipe requires a hands-on approach.  The endive's crisp, slightly bitter leaves need to be thoroughly coated with the flavorful Roquefort crème fraîche dressing. The addition of butter-toasted nuts elevates this starter into a truly satisfying dish.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "roquefort or another strong blue cheese",
          "crème fraîche",
          "white pepper",
          "roughly chopped pine nuts",
          "roughly chopped walnuts",
          "butter",
          "salt",
          "endives",
          "few leaves of radicchio, treviso or baby chard"
        ]
      }
    ],
    "instructions": [
      "Grate the Roquefort using a coarse grater and combine it in a bowl with the crème fraîche and a pinch of white pepper.",
      "Whisk the mixture thoroughly until it becomes thick and creamy.",
      "Taste the mixture and adjust the seasoning as needed.",
      "In a heated frying pan, gently toast the pine nuts and walnuts with the butter and a pinch of salt.",
      "Continuously shake the pan to ensure the nuts achieve an even golden-brown color.",
      "Set the toasted nuts aside to cool.",
      "Trim the base of the endives and carefully remove the outer leaves.",
      "Continue trimming the base to detach more leaves until you reach the core.",
      "Using your fingers, generously spread the Roquefort mixture onto each endive leaf.",
      "Assemble small bundles of six to eight leaves, slightly overlapping each leaf within a larger one.",
      "Arrange a few radicchio, Treviso, or baby chard leaves on a serving platter.",
      "Place the endive bundles on top, either stacked or leaning against one another.",
      "Sprinkle the toasted nuts liberally over the endive bundles and serve."
    ],
    "notes_ingredients": "A note about Roquefort and similar European cheeses: Many continental cheeses are made using rennet, an enzyme derived from animal stomachs that aids in cheese production.  British cheeses often use vegetarian alternatives. For those observing a strict vegetarian diet, it's recommended to verify the ingredients of any cheese used in this recipe and seek vegetarian alternatives if necessary. These alternatives can often be found online.",
    "notes_instructions": null
  }
]