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": "32a75459a5fb4333a78fafb57478b7b2",
    "updated": "2025-05-18T04:32:55.548Z",
    "title": "Polenta Bowl with Broccoli Rabe and Fried Eggs",
    "subtitle": "Polenta Bowl with Broccoli Rabe and Fried Eggs",
    "description": "Creamy, hearty polenta serves as a delicious and versatile base for any bowl, though it can sometimes turn gummy or rubbery and traditionally takes over an hour to achieve a porridge-like texture. To reduce cooking time by half, we added a pinch of baking soda, which creates a wonderfully creamy consistency. While polenta is often paired with a rich ragu or robust tomato sauce, this recipe opts for lighter toppings that are satisfying without being heavy. Broccoli rabe, with its distinctive nutty and slightly bitter flavor, takes center stage and sets this dish apart from those using regular broccoli. Sautéed cherry tomatoes add bursts of sweet flavor, and the dish is finished with a fried egg that adds protein and a touch of indulgence. Breaking into the runny yolk releases a luscious sauce that ties everything together.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "extra-virgin olive oil",
          "garlic cloves, minced",
          "table salt",
          "red pepper flakes",
          "broccoli rabe, trimmed and cut into (38.1 mm) pieces",
          "water",
          "recipe creamy parmesan polenta, warmed",
          "sautéed cherry tomatoes, warmed",
          "recipe fried eggs"
        ]
      }
    ],
    "instructions": [
      "Heat the olive oil in a 12-inch nonstick skillet over medium-high heat until it shimmers.",
      "Add the garlic, salt, and red pepper flakes, cooking until fragrant, about 30 seconds.",
      "Stir in the broccoli rabe and water, then cover and cook until the broccoli rabe becomes bright green, about 2 minutes.",
      "Remove the cover and continue cooking, stirring frequently, until the broccoli rabe is just tender, 2 to 3 minutes. Adjust seasoning with salt and pepper as needed.",
      "Spoon the warmed polenta into individual serving bowls, then top with the broccoli rabe, sautéed cherry tomatoes, and fried eggs.",
      "Serve immediately."
    ],
    "notes_ingredients": "",
    "notes_instructions": "CUSTOMIZE IT\nEnhance this dish by adding Frico Crumble or Crispy Shallots.\nAs an alternative to broccoli rabe, try sautéed broccoli with garlic and thyme.\nFor added protein, consider including pan-seared flank steak."
  }
]