Preheat oven to 180C. In a bowl, stir together the pecorino, breadcrumbs, parsley, pine nuts, drained currants, rosemary and seasoning until well mixed.

Lay the pieces of veal out on a bench and spread breadcrumb mixture all over each piece, spreading it out thinly and evenly. Roll each piece up tightly, starting from a short side, and secure with toothpicks.

Heat olive oil in a heavy-based frying pan over medium heat and cook involtini in batches until sealed all over. Remove from heat, place on a lined baking tray in the oven for an extra 3-5 minutes until cooked. Rest in a warm place. Once the involtini has rested, remove and discard toothpicks.

For the orzo

Cook the orzo in a pot of boiling salted water, stirring frequently until al dente.

Meanwhile blend olive oil, basil leaves, garlic and lemon rind. Once orzo is cooked, drain well and toss through the herbed oil. Season with salt and pepper.

To serve, divide the involtini between 4 plates or large pasta-style bowls, and top each involtini with the tomato and oregano sauce.