An amusing true story of catfishing before its time, The Sky over Lima takes place in 1914 Peru, where we meet two young law students, Jose Galvez and Carlos Rodriguez, sons of very different but equally wealthy families. Erstwhile starving poets and Bohemian free spirits, the pair is frustrated by the boredom of family prestige and obligation, as well as admittedly mediocre poetic abilities.
Enter the hoax. In an effort to access the fresh work of the famous Nobel laureate, Juan Ramón Jimenez, the boys concoct for him a fictitious pen pal named Georgina Hubner, a beautiful woman who seduces Jimenez from afar, obtaining an unpublished copy of his poetry. The joke soon takes on a life of its own. The letters become more and more intimate and passionate, as they impart Georgina with personality and living identity; and her epistolary becomes a novel of its own. In the liberating anonymity, the young men learn as much about life and literature as they do about themselves.
Gómez Bárcena’s debut novel offers a unique voice, framed in short chapters, each leveraging the tone and tension of the last. The historical and cultural touches are vibrant, making the city of Lima and its people a character in itself. We look forward to more from this author.
Review first published in the Historical Novel Review
BONUS RECIPE:
Pesto Cencioni with Roast Peppers and Sautéed Kale
For the pesto:
3/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts, freshly toasted until just browned in a dry pan over low heat
1 tsp. ground black pepper
Juice of 2 fresh lemons
Combine all ingredients in the bowl of a food processor or blender. Blend to a smooth paste.
For the pasta:
1 lb. box of dried Cencioni
2 red bell peppers, roasted black over direct flame, seeded, peeled, juice preserved
1/2 pound fresh curly kale leaves, stems torn out and discarded
1/4 cup veal or chicken stock (or substitute white wine)
2 TBS extra virgin olive oil
Salt and pepper to taste
Boil Cencioni until just done, according to instructions on package. This is a large, thick pasta and cooking times vary.
Meanwhile cut peppers into strips and sauté in olive oil with kale over medium heat until kale is just wilted. Deglaze with stock or wine and reserved pepper juice.
Toss cooked Cencioni with pesto, plate, then top with kale and pepper mixture. Adjust seasonings to taste. Red pepper flakes may be added for extra heat if desired.
Pairs well with a fruity Riesling.
BONUS RECIPE:
Pesto Cencioni with Roast Peppers and Sautéed Kale
For the pesto:
3 cups packed fresh basil leaves
4 cloves garlic (preferably roasted)3/4 cup grated Parmesan cheese
1/2 cup extra virgin olive oil
1/4 cup pine nuts, freshly toasted until just browned in a dry pan over low heat
1 tsp. ground black pepper
Juice of 2 fresh lemons
Combine all ingredients in the bowl of a food processor or blender. Blend to a smooth paste.
For the pasta:
1 lb. box of dried Cencioni
2 red bell peppers, roasted black over direct flame, seeded, peeled, juice preserved
1/2 pound fresh curly kale leaves, stems torn out and discarded
1/4 cup veal or chicken stock (or substitute white wine)
2 TBS extra virgin olive oil
Salt and pepper to taste
Boil Cencioni until just done, according to instructions on package. This is a large, thick pasta and cooking times vary.
Meanwhile cut peppers into strips and sauté in olive oil with kale over medium heat until kale is just wilted. Deglaze with stock or wine and reserved pepper juice.
Toss cooked Cencioni with pesto, plate, then top with kale and pepper mixture. Adjust seasonings to taste. Red pepper flakes may be added for extra heat if desired.
Pairs well with a fruity Riesling.
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