I grew up in Plymouth, Massachusetts in a Portuguese and Italian family. My grandfather was an old Port. from Lysbon and owned a fishing trawler. My childhood was filled with wire fish baskets full of the days catch. We had a local deli in town called Clydes (Clyde Balboni) that made several old world foods, one of them being a bread called Noike (pronounced N-gnocchi). Sadly, I moved away, the Balboni family didn't have an heirs to pass the recipe too. Clydes is now owned by a family that is generations removed from the original, and it aint the same. Since the recipe is nearly dead and with your help I want to resurrect it.
Here is a thread about it. I really don't have much more to add.
http://chowhound.chow.com/topics/530585
Noike is a potato based round flat bread. Sorta like a foccacia, but its not so easily torn. The dough is made, then little pieces of cold cuts (salami, ham and linguica) and peppercorn are minced and mix together. The bread has light fluffy crumb, dry and slightly crusty on the outside.
I remember the original bread to have assorted diced meats, peppercorns and very chewy dough that was crunchy on the top and edges and soft in the middle.
I really need some help with this one. Could anyone give me some suggestions on a dough recipe for this bread.
Thank you
MB