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": "8165aad2fd9f41d89b63c2d9aa8b5b1c",
    "updated": "2025-04-24T10:35:14.644Z",
    "title": "Celery Puntarelle-Style",
    "subtitle": "",
    "description": "This dish draws inspiration from the classic Roman puntarelle alla romana, traditionally prepared with puntarelle, a slightly bitter green enjoyed in late fall and early winter.  This recipe uses celery to capture the essence of the dish with readily available ingredients. The combination of garlic, anchovies, and Parmigiano-Reggiano creates a vibrant and flavorful experience.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "celery, preferably including some inner stalks and leaves",
          "anchovy fillets, minced",
          "garlic cloves, minced",
          "freshly grated parmigiano-reggiano cheese, plus more for serving",
          "extra-virgin olive oil",
          "juice of",
          "kosher salt and freshly ground black pepper",
          "torn croutons"
        ]
      }
    ],
    "instructions": [
      "Thinly slice the celery stalks on a sharp angle, keeping any leaves intact.",
      "Submerge the sliced celery and leaves in a bowl of ice water for at least 20 minutes to enhance crispness.",
      "Drain the celery and thoroughly dry it using a salad spinner.",
      "In a medium bowl, combine the minced anchovies, garlic, Parmigiano-Reggiano, and a drizzle of olive oil. Mash these ingredients together until a smooth paste forms.",
      "Add the lemon juice and several twists of black pepper to the paste.",
      "Incorporate the celery and its leaves into the bowl, tossing well to ensure they are fully coated with the dressing.",
      "Taste the salad and season with salt as needed. Adjust the flavors further with additional lemon juice, Parmigiano-Reggiano, or pepper to achieve a bright and balanced profile.",
      "Add the torn croutons to the salad and toss gently.",
      "Just before serving, sprinkle with additional Parmigiano-Reggiano and drizzle with olive oil.",
      "Serve immediately."
    ],
    "notes_ingredients": "Salt-packed anchovies, if available, would be an excellent choice for this recipe.",
    "notes_instructions": "Slicing the celery on a sharp angle maximizes its crunch while minimizing any stringiness."
  }
]