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": "73a2f0d9cc3047eca6cd3ccfcec28f29",
    "updated": "2025-04-24T10:21:49.275Z",
    "title": "Fried Zucchini Trio: Wedges, Blossoms, and Pickles",
    "subtitle": "A delightful summer appetizer platter.",
    "description": "This recipe offers a trio of fried zucchini preparations: crisp wedges, delicate stuffed blossoms, and tangy pickled ribbons.  Each element is delicious on its own, but combined on a platter, garnished with fresh herbs and Parmesan, they create a beautiful and flavorful summer antipasto.",
    "ingredients": [
      {
        "section": "ZUCCHINI WEDGES",
        "ingredients": [
          "slender young zucchini or other summer squash, about 6 inches long, ends trimmed",
          "kosher salt"
        ]
      },
      {
        "section": "Squash blossoms",
        "ingredients": [
          "whole-milk ricotta cheese",
          "pine nuts, lightly toasted and roughly chopped",
          " or basil leaves, torn into pieces",
          "mint leaves, torn into pieces",
          "scallions, trimmed (including ½ inch off the green tops), finely chopped",
          "minced oil-packed sun-dried tomatoes",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "squash blossoms"
        ]
      },
      {
        "section": "DEEP-FRYING AND BATTER",
        "ingredients": [
          "vegetable oil, for deep-frying",
          "cornstarch",
          "all-purpose flour",
          "dried chile flakes",
          "kosher salt and freshly ground black pepper",
          "about (236.588 ml) sparkling water"
        ]
      },
      {
        "section": "For serving",
        "ingredients": [
          "kosher salt",
          "handful whole mint and basil leaves",
          "parmigiano-reggiano cheese, for grating",
          "lemon wedges"
        ]
      },
      {
        "section": "For the recipe",
        "ingredients": [
          "ribbons of zucchini pickle"
        ]
      }
    ],
    "instructions": [
      "Prepare the zucchini wedges: Slice each zucchini lengthwise into quarters.",
      "Place the quarters on a rack or platter and sprinkle the cut sides with 2 teaspoons of salt.",
      "Let them sit for at least 1 hour, or up to overnight (refrigerate if salting for over 2 hours).",
      "Pat the zucchini dry with paper towels to remove excess moisture and salt.",
      "Prepare the squash blossom filling: Combine the ricotta, pine nuts, basil, mint, scallions, sun-dried tomatoes, and chile flakes in a bowl.",
      "Season the mixture generously with salt and pepper.",
      "Carefully open each squash blossom, removing any dirt or debris.",
      "Remove the stamens from inside the blossoms.",
      "If the blossoms have stems, leave them attached.",
      "Fill each blossom with the ricotta mixture using your fingers and a small spoon.",
      "Gently twist the blossom tips to close.",
      "Prepare for deep-frying: Line a tray or baking sheet with a double layer of paper towels.",
      "Pour at least 3 inches of vegetable oil into a large, deep pan.",
      "Heat the oil slowly to 375°F.",
      "While the oil heats, prepare the batter: In a medium bowl, whisk together the cornstarch, flour, chile flakes, salt, and pepper.",
      "Gradually whisk in the sparkling water until a thin pancake batter consistency is reached.",
      "Once the oil is hot, pat dry the salted zucchini wedges and pickled zucchini ribbons.",
      "Begin frying the zucchini wedges: Dip each wedge in the batter, allowing excess to drip off, then carefully place it in the hot oil.",
      "Fry until light golden and puffed.",
      "Transfer the fried wedges to the paper towels to drain.",
      "Fry the wedges in batches to maintain the oil temperature.",
      "After frying the wedges, fry the squash blossoms, and finally, the pickled zucchini ribbons.",
      "Turn off the heat under the oil.",
      "Arrange the fried zucchini wedges, blossoms, and pickles on a serving platter.",
      "Garnish with salt, fresh mint and basil leaves, and grated Parmigiano-Reggiano.",
      "Serve with lemon wedges."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]