1 slice (1 lb.) leg of veal, butterflied
2 slices bacon
1/2 c. onion, chopped
1/4 c. carrot, sliced thin
1/4 c. celery, sliced thin
1/2 c. chicken stock
1/2 c. plum tomatoes, chopped
2 tbsp. dry white wine
1 c. cooked Orzo
1 c. Pesto

Lay out veal. Evenly spread all but 2 tablespoons of pesto on veal and roll up. Top with bacon, secure with string and brush with olive oil.

Saute onion, carrot and celery in olive oil. Combine with chicken broth in a 1 1/2 quart casserole. Place veal in casserole, cover and bake at 350 degrees for 1 hour, uncover and add tomatoes, cook 1/2 hour more. Remove veal from casserole and keep warm. To casserole add remaining pesto and the orzo warm for 10 to 15 minutes. Slice veal and serve with orzo.