Nduja stuffed squid with squid Ink and radishes is one of the dishes that chefs Andy Ticer and Michael Hudman of Josephine Estelle made for a Feast of the Seven Fishes dinner at Josephine Estelle on ...

To prepare the escarole-stuffed squid, start by cleaning the squid (you can refer to the Cooking School guide: how to clean squid). After rinsing the squid under running water, gently detach the head ...