Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers pt (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 pt.
    - 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 : pt (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "523297b1342740bcbdbb6a7324c0b4f5",
    "updated": "2025-05-18T05:14:36.833Z",
    "title": "Italian Harvest Bowl",
    "subtitle": null,
    "description": "What makes this recipe special is its ability to capture the essence of an Italian autumn harvest. While few of us can experience the vibrant markets of Tuscany in late September firsthand, we can recreate those flavors at home. This bowl features farro, an ancient Mediterranean wheat grain with a chewy texture and nutty taste. We paired fresh, crisp radicchio with sweet roasted butternut squash for a wonderful contrast. Ripe figs add a honeyed, slightly nutty sweetness, while a modest 1/4 cup of crumbled blue cheese provides just the right amount of pungency to balance the sweet and bitter elements. To finish, a simple balsamic vinaigrette emulsified with Dijon mustard ties everything together beautifully. Any variety of fresh fig can be used in this dish.",
    "ingredients": [
      {
        "section": "For the vinaigrette",
        "ingredients": [
          "balsamic vinegar",
          "dijon mustard",
          "table salt",
          "pepper",
          "extra-virgin olive oil"
        ]
      },
      {
        "section": "For the bowl",
        "ingredients": [
          "cooked farro",
          "radicchio, cored and cut into (25.4 mm) pieces",
          "fresh parsley leaves",
          "roasted butternut squash",
          "fresh figs, halved and sliced thin",
          "crumbled blue cheese"
        ]
      }
    ],
    "instructions": [
      "In a bowl, whisk together the balsamic vinegar, Dijon mustard, salt, and pepper.",
      "Continuing to whisk constantly, slowly pour in the olive oil until the dressing is fully combined.",
      "Toss the farro, radicchio, and parsley with half of the vinaigrette, ensuring everything is evenly coated. Season with salt and pepper to taste.",
      "Divide the mixture into individual serving bowls and top each with roasted butternut squash, sliced figs, and crumbled blue cheese.",
      "Drizzle the remaining vinaigrette over the bowls.",
      "Serve immediately."
    ],
    "notes_ingredients": [
      "Any variety of fresh fig can be used in this recipe.",
      "For added crunch, try incorporating a handful of chopped walnuts.",
      "Endive can be used as an alternative to radicchio.",
      "Sliced pear is a suitable substitute for fresh figs.",
      "To simplify the dressing, you can use about ½ cup of store-bought balsamic vinaigrette."
    ],
    "notes_instructions": null
  }
]