Steps

• Take the fennel, cut the bottom, discard any damaged outer leaves, and trim the green hard stalks and the green fronds.

• Then cut it in half lengthwise, then into slices not too thin, about 1/4 inch thick. If you prefer, you can cut them into smaller pieces according to taste.

• Then, wash it and place it in a pot with cold water, bringing it to a boil. Cook the fennel slices for 10/15 minutes from when it starts boiling again. Check the cooking by piercing them with a fork.

• Meanwhile, while the fennel is cooking, heat the water in another pot to cook the barley. When it boils, pour in the barley and cook it for the minutes indicated on the package.

• In the meantime, in a frying pan, sauté half an onion over low heat with extra virgin olive oil.

• When the fennel is cooked, drain it and pour it into the pan with the sautéed onion. Slightly increase the heat and let it flavor for a few minutes.

• When the barley is also cooked, drain it, keeping a little cooking water aside, and pour it into the pan.

• Sauté the barley in the pan with the onion and fennel for a few minutes, adding the squeezed lemon juice and a little cooking water if necessary. Season with salt and pepper.

• Serve the barley with fennel and lemon, dry and hot, garnishing with some lemon slices or grated zest.