1 slice (1 lb.) leg of veal, butterflied
2 slices bacon
1/2 c. chopped onion
1/4 c. thin sliced carrot
1/4 c. thin sliced celery
1/2 c. chicken stock
1/2 c. chopped plum tomatoes
2 tbsp. white wine
1 c. cooked orzo
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, celery in oil. Combine with chicken stock in a 1 1/2 quart casserole. Place veal in casserole. Cover and bake at 350 degrees for 30 minutes. Uncover and continue baking until veal is tender.

Remove veal from casserole and keep warm. Add tomatoes and wine to contents of casserole and simmer for 15 minutes. Add orzo and reserved Pesto and blend. Spoon orzo onto serving platter. Top with veal. Garnish with parsley. Serves 2.